Vegan Curried Lentil Bowl with Basmati Rice, Coconut Lime Slaw, and Roasted Cauliflower
A flavorful and hearty vegan curried lentil bowl served with fluffy basmati rice, a refreshing coconut lime slaw, and crispy roasted cauliflower bites.
Equipment
- large pot or Dutch oven
- saucepan
- medium bowl
- small bowl
- large bowl
- baking sheet
- parchment paper
Ingredients
For the Vegan Curried Lentil Bowl:
- 1 tbsp coconut oil or olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1-inch piece fresh ginger grated
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper optional
- 1 cup brown or green lentils rinsed
- 4 cups vegetable broth
- 1 diced tomatoes undrained
- 1 full-fat coconut milk can
- Salt and black pepper to taste
- Fresh cilantro chopped (for garnish)
For the Fluffy Basmati Rice:
- 1 cup basmati rice
- 2 cups water
- Pinch of salt
For the Quick Coconut Lime Slaw:
- 3 cups shredded cabbage green or a mix of green and purple
- 1 large carrot shredded
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- 1 tbsp maple syrup or agave nectar
- 1 tbsp coconut flakes toasted, optional
- Salt and pepper to taste
For the Crispy Roasted Cauliflower Bites:
- 1 head cauliflower cut into florets
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- Pinch of salt
- Pinch of black pepper
Instructions
For the Vegan Curried Lentil Bowl:
- Heat coconut or olive oil in a large pot over medium heat, then add chopped onion and cook until softened for 5-7 minutes.
- Stir in minced garlic and grated ginger, cooking for another minute until fragrant, while carefully avoiding burning.
- Add curry powder, turmeric, cumin, and optional cayenne pepper, then cook for 30 seconds, stirring consistently, until fragrant.
- Stir in rinsed lentils, vegetable broth, and diced tomatoes, bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes until lentils are tender.
- Remove lid, stir in full-fat coconut milk, and simmer uncovered for 5-10 minutes more to allow the sauce to thicken slightly.
- Taste and adjust seasoning with salt and black pepper as needed before portioning into bowls and garnishing with fresh cilantro.
For the Fluffy Basmati Rice:
- Rinse basmati rice thoroughly under cold water until clear.
- Combine rinsed rice, water, and a pinch of salt in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat, let steam covered for 10 minutes, then fluff with a fork before serving.
For the Quick Coconut Lime Slaw:
- In a medium bowl, combine shredded cabbage, shredded carrot, and chopped cilantro.
- Whisk together lime juice, maple syrup, salt, and pepper in a small bowl.
- Pour the dressing over the cabbage mixture and toss well to combine; optionally, stir in toasted coconut flakes.
For the Crispy Roasted Cauliflower Bites:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil, smoked paprika, salt, and pepper until evenly coated.
- Spread the cauliflower in a single layer on the prepared baking sheet, then roast for 20-25 minutes, or until tender-crisp and slightly browned, flipping halfway through.
Notes
For an extra kick, increase the amount of cayenne pepper. You can also add other vegetables like spinach or bell peppers to the lentil bowl. Ensure to rinse the basmati rice thoroughly to prevent stickiness. Toasting coconut flakes enhances their flavor and adds a lovely crunch to the slaw.