Photo of Cauliflower & red lentil curry by WW

Cauliflower & red lentil curry

Points® value
Total Time
45 min
10 min
35 min
A bowlful of this vegetable curry will fill you up a treat! Why not make some for a Friday curry night?


Calorie controlled cooking spray

4 spray(s)

Coriander, Dried

2 teaspoon(s), level

Cumin seeds

2 teaspoon(s), level


½ teaspoon(s)

Cauliflower, Raw

1 whole, cut into florets

Chilli, green or red

1 individual, finely chopped


1 medium, finely chopped

Root Ginger

2 inch slice(s), grated


2 clove(s), crushed

Tomato Purèe

2 tablespoon(s), level

Split Red Lentils, dry

150 g

Vegetable stock cube

1 cube(s), to make 500ml

Tinned Tomatoes

1 can(s), large

Reduced fat coconut milk, tinned (7.7% Fat)

½ can(s)

Lime Juice, Fresh

2 tablespoon(s), juice of 1 lime

Coriander, fresh

1 tablespoon(s)

Brown Rice, dry

240 g, cooked to pack instructions


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. In a small bowl, mix together the spices. Place the cauliflower florets on a baking tray and mist with cooking spray, sprinkle half the spice mixture over the florets, toss to coat, then roast in the over for 25-30 minutes.
  2. Add the oil to the pan and heat over a medium heat, add the remaining spice mixture, and toast for 1-2 minutes. Then add in the chopped onion, garlic and ginger, sauté for 3-4 mins. If it starts sticking, add a splash of water. Once softened add in the chopped chilli and cook for 1-2 minutes. Then add the tomato puree and lentils and stir for 1 minute. Add in the tinned tomatoes and stock, and cook for 25 minutes until the lentils are soft.
  3. Add the coconut milk and mix together, heat for another 1-2 minutes and add the lime juice. To make a smoother sauce - blend half the mixture in a food processor, and return to the pan. Add the roasted cauliflower and garnish with coriander. Serve with the cooked rice.