Indian Spiced French Lentil Curry with Roasted Cauliflower, Pineapple, and Greens

This beautiful Indian spiced lentil curry is packed full of savoury, slightly sweet and mildly spicy flavour. If you enjoy Indian cuisine, stock up on the spices in this recipe. You can pull them off the shelf to use in a variety of dishes. I use whole cumin seeds in my Mexican and Middle Eastern cooking as well. Coriander seed is a nice pickling spice or toasted and added to panfried or roasted potatoes.

It's fun to spice it up once in a while. Also, I used French lentils because they are very tasty. I have cooked lentils in the freezer to use quickly. They pack way more flavour than the mushy canned ones. You can use any variety of lentils or beans or a mixture, if you have them on hand.

This recipe is also vegan. It is packed full of flavour and plant based for a healthy dinner for mostly all diet choices. I used a full fat coconut milk as it was in my pantry. You can use any milk of your choice or use the coconut cream with a little more added water to achieve the creamy tomato consistency.

If the list of ingredients seems like a lot, don't worry. This curry cooks up in no time. Shortcuts include having soaked and cooked lentils in the freezer or in a can. Roast the cauliflower as you prepare the other ingredients and start cooking. You can add them last.

So if you're in the mood for a meal that is healthy or you just want to incorporate more plant based food in your diet, this is a winner!

Indian Spiced French Lentil Curry with Roasted Cauliflower, Pineapple, and Greens

6 Servings

For the cauliflower

1 small head of cauliflower, cut into bite-sized pieces

1 tablespoon extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon onion flakes or powder

1/2 teaspoon paprika

¼ teaspoon Himalayan pink sea salt

¼ freshly ground black pepper

1. Preheat the oven to 400 F

2. Line a baking tray with foil and parchment

3. Toss the cauliflower with the olive oil, garlic powder, onion flakes, paprika, Himalayan sea salt

4. Spread evenly on a baking tray

5. Roast for 20 minutes or until golden brown. Set aside.

For the Curry

1 tablespoon extra virgin olive oil

1 large yellow onion, diced

3 large garlic cloves, finely chopped

1 tablespoon yellow curry powder

2 teaspoons cinnamon

1 teaspoon turmeric powder

1 teaspoon cumin seed, whole

1 teaspoon coriander seeds, whole

1 teaspoon black mustard seeds, whole

1 teaspoon pink Himalayan pink salt

2 cups collard greens, chiffonade cut into ribbons (kale or spinach is fine too)

1 28 ounce can, diced tomatoes

1 tablespoon honey

½ cup fresh pineapple, med to small dice (mangoes or peaches work well too)

1 can coconut milk

2 cups French lentils, cooked or canned

½ cup peas, frozen or fresh

Hot sauce, to taste

Garnish

Toasted cashews, coarsely chopped

Cilantro or parsley, optional

1. In a large pot on medium heat, add the 1 tablespoon of olive oil and the spices. Cook until lightly fragrant and toasted.

2. Add the onions and garlic and cook until soft and slightly golden.

3. Add the collard greens and cook until slightly soft.

4. Add the can of diced tomatoes and diced tomatoes, the coconut milk and honey. Simmer for 5 minutes.

5. Add the lentils, roasted cauliflower, pineapple, and then the peas. Mix until everything is combined and heated through, about 5 minutes.

6. Add hot sauce to the pot or individual servings, to taste.

7. Top with cashews and cilantro.

8. Serve with rice, and enjoy!