30-Minute Potato Cauliflower Red Lentil Curry

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Large pan filled with red lentil curry with cauliflower, potatoes, and red bell pepper and cilantro garnish

I’ve been counting down the days to share this curry with you all! It’s incredibly hearty, versatile, and is ready in just 30 minutes. Shall we?

Ingredients for red lentil curry with potato, red bell pepper, and cauliflower on a cutting board

This recipe came together on a whim one night when using up odds and ends from the week. I was hungry and needed something fast for dinner (hence the 30 minutes).

The first step is rinsing and cooking your red lentils, which I recommend doing in a separate pan. Red lentils cook really quickly (less than 10 minutes in my experience), and benefit from cooking separately versus in the pot with the rest of the curry.

While that’s happening, you’ll warm some whole spices like cumin, coriander, and mustard seed in a little coconut or avocado oil before adding shallot, ginger, garlic, and serrano pepper! For vegetables I went with cauliflower, potato, and bell pepper because that’s what I had on hand. But you can certainly sub similar vegetables according to what’s in season!

Overhead image of a pan of vegetables being cooked for a red lentil curry

To make a saucy curry, I recommend blitzing a can of diced tomatoes (or grating a few whole tomatoes) into a loose sauce. This adds depth of flavor to the dish and makes it a little lighter than a curry that gets all its moisture from coconut milk.

Next comes a little vegetable broth for richness, coconut aminos for depth of flavor and umami, maple syrup for a touch of sweetness, and a little coconut milk to ensure a creamy texture.

An overhead image of a pan with red lentil curry, potatoes, red bell pepper, and cauliflower being stirred with a wooden spoon

Friends, I’ve been digging this curry so hard ever since we created it. We hope you love it, too! It’s:

Comforting
Quick
Hearty
Wholesome
Versatile
& Flavor-packed

This would make the perfect meal when you need something hearty and delicious on the table fast! The vegetables can be swapped out for whatever you have on hand. And you can play around with the tomato:coconut ratio for varied texture. Add more tomatoes or broth for a lighter curry or more coconut milk for a creamier, richer curry!

More Curry Recipes

1-Pot Golden Curry Lentil Soup
1-Pot Yellow Chickpea Cauliflower Curry
Sweet Potato Cauliflower Curry
Tempeh Cauliflower Potato Tamarind Curry from Vegan Richa!

Pair any of these dishes with our Easy Vegan Naan, Spicy Mango Chutney, or Mixed Vegetable Pakoras for a comfort food feast!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

An overhead image with red lentil curry served in a wooden bowl with rice on the side and cilantro garnish

30-Minute Potato Cauliflower Red Lentil Curry

A rich and hearty curry of potato, cauliflower, and red lentil made in just 30 minutes! Hearty, comforting, and incredibly satisfying.
Author Minimalist Baker
Print
Wooden spoon in a pan of Cauliflower Potato Red Lentil Curry topped with fresh cilantro
4.75 from 54 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Entree
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days

Ingredients

LENTILS

  • 1 ½ cups water
  • 2/3 cup red lentils (if subbing another kind of lentil, adjust cook time accordingly)

CURRY

  • 2 Tbsp avocado or coconut oil (or sub double amount in water)
  • 1 tsp whole mustard seed
  • 1 tsp whole cumin seed
  • 1 tsp whole coriander seed
  • 3 whole cardamom pods
  • 1/2 cup sliced shallot
  • 1 ½ Tbsp minced ginger
  • 1 serrano pepper (seeds removed, diced)
  • 2 cloves garlic (minced)
  • 1 cup chopped cauliflower
  • 1 cup chopped red bell pepper
  • 1 ½ cups peeled and chopped golden potato or sweet potato (large bite-size pieces)
  • 1 tsp curry powder
  • 1/4 tsp sea salt
  • 1 15-ounce can diced tomatoes (or sub three large ripe tomatoes)
  • 1 ½ cups vegetable broth
  • 2 Tbsp coconut aminos
  • 1 Tbsp maple syrup
  • 1/2 cup full-fat coconut milk (or sub light coconut milk or other dairy-free milk, such as almond, cashew, or rice)

FOR SERVING optional

Instructions

  • Bring water to a boil over high heat. Once boiling, add lentils, bring back to a gentle boil, then reduce heat to a simmer and cook uncovered for 7-10 minutes or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.
  • In the meantime, heat a large rimmed skillet or pot over medium heat. Once hot, add oil (or water), mustard seed, cumin seed, coriander seed, and cardamom pods. Cook for 30 seconds to 1 minute, or until fragrant and popping (stirring occasionally).
  • Add shallot, ginger, and serrano pepper and stir. Sauté for 3 minutes, stirring occasionally. The shallot should be soft and translucent. Then add garlic and stir once more.
  • Add cauliflower, red bell pepper, potato, curry powder, and salt and stir. Cook for 4 minutes, stirring occasionally.
  • If grating your tomatoes, do so and add to the pan now. If using diced canned tomatoes, I recommend giving them a quick blend in a food processor or small blender to create more of a purée. Once tomatoes have been added to the pan, also add vegetable broth and bring to a simmer over medium heat. Cover and cook for 10 minutes or until potatoes are tender.
  • Add cooked drained lentils, coconut aminos, maple syrup, and coconut milk and stir. Bring back to a simmer and cook for a few minutes to let the flavors meld. You can simmer this for up to 15 minutes, but it’s not necessary.
  • Taste and adjust flavors as needed, adding more maple syrup for sweetness, curry powder to intensify the curry flavor, salt to taste, or coconut aminos for saltiness / depth of flavor. We added a bit more of each.
  • To serve, divide between serving bowls and enjoy as is or with a side of naan, rice, steamed greens, or quinoa (optional). Fresh lime juice and cilantro make lovely additions as well (optional). NOTE: Be careful not to eat the cardamom seeds as they can have quite a kick!
  • Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in the microwave or in a saucepan. Add more vegetable broth or coconut milk as needed to rehydrate.

Video

Notes

*Nutrition information is a rough estimate calculated with avocado oil and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 g Calories: 363 Carbohydrates: 50.8 g Protein: 11.8 g Fat: 13.5 g Saturated Fat: 5.9 g Sodium: 806 mg Potassium: 562 mg Fiber: 7.9 g Sugar: 12.7 g

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My Rating:




  1. Lindsay B. says

    OMG it was absolutely delicious! I used yellow potatoes, added more curry powder and seasoning salt, and it was perfect. The flavors were complex and all complimented each other perfectly. I think I might add more cauliflower or carrots next time, just because I like to capitalize on vegetables lol. But I can’t wait to eat the leftovers tomorrow and taste how the flavors have married even more. Thanks for this wonderful recipe! It will definitely become one of my staples.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Lindsay! It’s a great one for adding extra veggies =) Thanks so much for sharing! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Mel. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  2. Andrea says

    I’ve made this several times and I absolutely love it. I use carrots instead of red pepper since bell peppers tend to get a little too soft for leftovers anyway. As everyone else says, it does definitely take longer than the instructions say for the potato and cauliflower to cook, even if you cut them into small pieces. But the recipe is well worth any time spent anyway.

    I have a question though for anyone who has frozen this… does it freeze well with the coconut milk and lentils added, or should you wait to add these (or anything else) when you reheat? Thanks in advance!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andrea, thanks for sharing your experience! It should freeze great even with the coconut milk and lentils.

  3. fatima says

    i made this without cauliflower because i didn’t have any, used cow’s milk instead of coconut milk, soy sauce instead of coconut aminos, and white lentils (i think? i’m not sure what they’re called) so it took way longer to cook. I would definitely add more salt, and if you’re like me and enjoy more spicy dishes (we are pakistani so we eat very spicy dishes) add some more spices as well. this was a nice, warming and comforting dish.

  4. amy says

    This was really delicious but I wish I’d listened to my gut when I hesitated about using whole cardamom pods. I love cardamom but that’s not fun to bite into. Next time I’ll sub with a bit of ground. Maybe same with the whole coriander (which I like more than my family does). Great recipe—my notes are just for anyone with slightly pickier eaters.

  5. sascha says

    used sweet potatoes because i thought that they’d taste better with the coconut milk. doubled the recipe, used a whole head of cauliflower, increase the lentils to 1.25 cups, used canned whole peeled tomatoes that i mashed with a wooden spoon, used a whole onion instead of shallots, added garlic cloves, increased the liquid amount overall and omitted the coconut aminos/maple syrup, also changed up the spices (added garam masala, subbed more cumin seeds instead of coriander, used ground cardamom instead, added cayenne pepper instead of the serranos, added ground ginger instead of fresh ginger), and it’s a new favorite!! i almost always have these ingredients on hand so i will definitely be making again. i love how much i was able to modify it to my own needs and have it still taste delicious (per usual as with your recipes)!! thank you so much :)

  6. Oceane says

    This recipe is healthy and delicious, however it took a good 10-15 minutes longer than suggested to cook the potatoes and cauliflower.

  7. Alex says

    This curry was delicious! I didn’t have any coconut milk so I used 2 cups of veg broth and it worked out really well. Not as thick but still very tasty. I also used garam masala instead of the individual spices and it was great. Thanks so much for this recipe!

  8. Annie says

    I made this last night with a few modifications because of what I had on hand (canned brown lentils, no bell pepper or amino acids, ground cumin and cardamon since that’s what I had, and cashew milk). Despite all the changes it was good with plenty of flavor. It took WAY longer than 10 minutes for my potatoes and cauliflower to get soft, but my chunks were on the larger side.

  9. lena says

    Great recipe! I didnt have coconut aminos so i substiture Tamari sauce, and it worked great. I also substiture honey instead of maple syrup. Delicious! thanks a lot for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lena. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  10. Phyllis Rhodes says

    I love this recipe! It has become one of my go to dinners! I have made it with a large can of tomatoes as well as the size called for in the recipe and I also normally use one tablespoon of Sharwood’s hot curry because we like it spicy! I’ve made this at least five times and will continue to make it. Thank you!

  11. Ellen Blinderman says

    I meant to leave 5 stars along with my review so I’m reposting to say once again how much we loved this recipe and that it’s perfect as written though you can put in whatever vegetables you like and can substitute soy sauce for aminos. One tip is to put all the spices together in a little bowl before you dump them into the hot oil so that you don’t lose time in measuring them out – have them all ready to go in the pan together. So delicious!

  12. Ellen Blinderman says

    I made it with cauliflower, potatoes and spinach instead of green pepper. Otherwise I followed the recipe exactly except for using regular canola oil and using soy sauce instead of coconut aminos. It was seriously delicious and got thumbs up from the rest of my family. They raved about it. Agree that it’s more like 60-90 minutes from start to finish.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Ellen. We are so glad you and your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  13. Dany G. says

    Loved the recipe! If I were to make it a second time, I’d replace the whole spices with ground spices. I personally wasn’t a fan of the whole coriander seeds. The flavor was too potent when you got a seed in your spoonful.

    I also added cinnamon because I really enjoyed the flavor it added to the Massaman curry recipe (which is great too). It worked well in this one.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicole, We haven’t seen canned red lentils, but if you have, then sure! Not sure this would be as good with green/brown, but it might work!

  14. Gabrielle says

    Loved this recipe! The flavors were really rich and complex but it was actually really easy. It definitely took me a little longer than 30 minutes by the time I chopped all the veggies, but it still came to get together reasonably quickly and made for a good weeknight meal. It keeps well and I think it would freeze well too. Followed the recipe exactly but I think next time I’d try to make it one-pot.

  15. Susan says

    Wow! This tasted amazing and ended up looking exactly like the photo(wasn’t expecting that)! I made a couple substitutions, using soy milk and brown lentils. This was perfect for my winter woes!

  16. Halle says

    very delicious. I found I didn’t need the sweetener, as I used the entire can of coconut milk, and added 1/2 c. shredded unsweetened coconut.

  17. Cait says

    I absolutely loved this recipe! It was perfect for the first snowy day in Toronto.

    Mine had a lot of liquid, so I let it simmer off for an extra 20 mins. It did take me longer than expected with all of the prep of the veggies and spices, but it was well worth it. Next time, I would add a little less broth as the canned tomatoes add a lot of liquid. It made for a delicious stew served on fluffy basmati.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Cait. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  18. Becca says

    This recipe didn’t turn out for me at all :-(

    It didn’t really thicken up at all and I was sort of left with a watery mess by the end of it. I used full fat coconut milk so really not sure what happened. Maybe need to add more?

    I also added some garam masala as i had it on hand and since I used dried versions of most of the spices i thought it’d give it an extra punch (which sort of saved the day).

    I would make it again but maybe try a few different things!

    It also didn’t take 30 minutes at all unfortunately.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Becca, sorry to hear that! It sounds like something went wrong. Did you cook the lentils separately and then add the cooked lentils to the curry? Did you use fresh or canned tomatoes? Did the leftovers thicken up? Better luck next time!

      • Becca says

        I did cook the lentils on their own and then added it at the end.
        I grated my own fresh tomatoes (maybe this is where it went wrong??)

        The leftovers ended up just being sort of dry because it was almost like a soup last night and they ended up soaking up that liquid.

        Next time!

  19. Melanie Fischer says

    I made this last night for my husband and two kids. Was delicious! even my daughter who was skeptical really liked it. As we are not vegan, next time I might include sour cream on the side for my little one who it was a tiny bit spicy for.

  20. Brittany says

    Made this last night and it was a huge hit! Nice and filling! I subbed carrots for the cauliflower (not huge fans in this house) and used two can of coconut cream. Turned out amazing! We’ve been making an effort to incorperate two vegetarian meals a week because of all the reasons (lower cholesterol, better for the planet etc). Nice not to have to deal with raw meat for a change. THANKS DANA!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Brittany. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  21. Bethany says

    Loved this. I used a can of coconut milk as I didn’t want half a can lying about. It was more like a delicious soup for the first serving but the left over thicken up nicely in the pan whilst we ate.

  22. Heather says

    So so delicious!! I only made two subs: 1) broccoli instead of cauliflower (because I served it over cauliflower “rice”) and 2) your cashew based Chipotle Aioli I had leftover from tacos instead of coconut milk (hate coconut, sadly). The chipotle flavor worked beautifully here. Especially if you like it spicy, as I do. Will definitely make again. Thanks!!

  23. Bobbi Finkelstein says

    Dear Dana,

    Your recipes are consistently delicious, beautiful, and nourishing. I’m so glad you are eating what your body wants and needs– it’s what we all should be doing!

    I hope that the chaotic and negative comments die down soon. We are so grateful for your hard work and dedication to sustainable, healthy food.

    With love,
    Bobbi

    P.S. I made this recipe with my Dad a few weeks ago and it was excellent, a meal for the soul! Thank you.

  24. Emily says

    Really good. Easy and fun to make. But took over an hour… not that I care about cooking times but I would have been dismayed if I had tried to make this as a quick dinner on a weeknight. Thank you for the recipe!

  25. June says

    This was delicious, I just followed the recipe as is. My question is, how could the prep time possibly be 5 mins?
    My grandson is a chef and we have talked about this before. He says that most recipes on line for home cooks are deceptive in the the prep times they give. First of all most veggies need to be rinsed and dried, then all the chopping! Most of us older cooks don’t pay much attention to the times, but younger people, new to veg cooking may be put off by the length of time it takes them.
    I realize that ’30 minute curry’ is attractive, but it isn’t realistic.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June, we prep time with our recipes typically happens while other things are happening (cooking), such as the case with this curry!

  26. Julian Exposito says

    So yummy! and very easy to make! however there was no way I was taking 30min doing this… only chopping and preparing the veg took me most part of 30min….in total I spend 1h30min doing this recipe, but it was totally worth it as the flavours are super nice.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Julian! We’ll take another look at the prep and cook time.

  27. Lauren says

    Delicious recipe! Followed as is, but roasted the veg beforehand to add additional flavour and simmered for less time because the veggies were already cooked through after roasting. So good!

  28. Ashley says

    Wowowowow! I thought I did not like curry, but something inside me was really wanting to make this for awhile now. This was fantastic! I was able to find all the spices, in seed form, at my grocery store. Only thing I could not find was the coconut aminos. I used No Soy, Soy Free sauce by Oceans Halo as that was available at the store. Also, I put the diced tomatoes in the food processor like you suggested. I loved it! As I made this for my toddlers as well, I omitted the Serrano pepper. Finally, I served it over rice ? I will be making this again! Thanks so much!

  29. Amber says

    Everyone except my picky toddler enjoyed this recipe. I couldn’t find mustard seed at the grocery store so it never made it in the pot but still came out good! It was a mix of spicy but sweet and hearty. I also subbed the 3 cardamom pods with 3 pinches of ground cardamon.

    I will definitely be making this again and hopefully I can find some mustard seed.

  30. Maddi says

    This looks extremely yummy! I’m going to try it out tomorrow. The only thing is I can’t have tomatoes.

    Do you suggest adding more broth and coconut milk or any suggestions for a tomatoe substitute?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maddi, We haven’t tried it without tomatoes and aren’t sure it would work. But adding more broth and coconut milk might work. If you give it a try, we would love to hear how it goes!

  31. Adam says

    Wow, so amazingly yummy. I added a curry paste and then curry powder to enhance the flavor. I also added a bit of smoked paprika which added a nice new dimension to the flavor. Definitely one of my favorites!

  32. Erika says

    I’ve been making your recipes for the last few months and everything is always a guarantee to be delicious and simple every time. Loved this recipe, came out amazing! I added some spinach to it :)

  33. Weston says

    I made this with sweet potatoes and it was very tasty. I used whole spices except for the cardamom; I couldn’t find whole pods so I used whole seeds. I used 1 tsp of whole cardamom seeds for a double batch, but I love cardamom more than a lot of people.

    I agree with some of the other comments that it took a lot longer than 30 minutes to cook, even after discounting for the longer cooking time of sweet potatoes. I can make the 30-minute tempeh stir fry in about 30 minutes, but this one had a lot more prep.

    I live at altitude, so cooking takes longer (especially for legumes), but prep and cleanup are really my downfalls. I would greatly appreciate if you did a post with video(s) that included tips for faster prep and cooking.

    Thanks, and keep up the great recipes, Dana!

  34. Reena Sood says

    Just made this and it was delicious!! I was looking for a different recipe to switch up the normal Indian food I always make and this was it! The things I did differently were using the lentil water (which we do when making dhal) instead of vegetable broth and I added in some tomato paste because I love the tomato flavor. Awesome use of some amazing spices!

    It did take me about 55 minutes to make it. But it was worth it! Good food can’t be rushed.
    Thank you

  35. Lydia D says

    I used a full 28oz can of whole plum tomatoes, which I roughly chopped up, and the consistency turned out very well. Since I had it available, and I find no point in making only 4 servings of curry, I used more cauliflower and more potatoes as well. For the spices, I didn’t have whole mustard, so I used some ground turmeric. I also used a Kashmiri curry spice blend, instead of regular curry. All in all, this turned out super, with plenty of leftovers for lunch or dinner the next day. The blend of spices and seasonings will probably taste even better the second day. I would definitely make this again!

  36. Nancy says

    This is a delicious curry and I have mad eyes it twice. The 30 minute preparation is deceiving though. By the time you assemble and prepare all of the ingredients, you need to think 90 minuteS rather than 30.

  37. Courtney says

    This looks Amazing!! I’m prepping to make this afternoon…. unfortunately I only have Ground Cumin and Ground Cardamom, is there A substitution/measurement that I could use these instead of the seed and pod?

  38. Natalie says

    Delicious!! I made the recipe as written and served with naan. It definitely took longer than 30-minutes, but that is fine. Flavors are amazing. Thank you for another go-to recipe, I will be making this again soon!

  39. Joe says

    The 10 min prep time seems near impossible. It took me 5 just to just up the shallots, not to mention the potatoes, cauliflower, bell peppers, etc.. If someone can prep this in 10 mins as a first pass, I would be shocked. The 30 min cooking seems near impossible as well. I am 45 mins in and have at least 20 more to go. It looks delicious and I am so pumped to try the finished product.

  40. Sandy Wright says

    This smells delicious, however, we haven’t had a chance to eat it just yet. It is taking a LOT longer than 30 minutes for the sweet pot and cauliflower to cook. Not sure why the cooking time would be so far off…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Sandy! Are you covering with a lid to ensure it steams? Also, chopping the cauliflower and potato into smaller bites will help it along faster, too!

  41. Kate R says

    Loved this recipe. We made it last night and it took about 50 min but we might just be slow-ha. We used broccoli instead of cauliflower but next time I think I’ll sub chickpeas instead of the cauliflower just to get some extra protein (we count macros hard). We kept everything else the same but added two very spicy jalepenos (with seeds) and it was AMAZING, the perfect amount of heat to go along with all of the delicious flavors Dana put together. I can’t wait to make this again and play around with more of the veggies we put in.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Kate!! So glad you enjoyed it. And sharing your experience is always so helpful. xo!

  42. Jen Tindale says

    OMG! This is delicious!! I added 3 tbsp maple syrup, 3 tablespoons coconut aminos and 2 tsp of curry powder. I served it over quinoa. Went back for seconds. Thank goodness there is enough for lunch tomorrow!!!

  43. Kendall Stark says

    Another delicious curry! It also took me a lot longer than 30 minutes (more like 60), but the end result made it worth the wait. I still have some left over for lunch tomorrow. Oh, and I used broccoli instead of cauliflower just because I prefer it, and served it all with a bit of basmati rice.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Kendall! Appreciate the feedback. The time can be a little intensive on this one. Perhaps I’m more practiced and it goes faster. Glad you loved it overall!

  44. Kate Mooneyham says

    I made this twice, once with ground spices and once with whole. Either option works, but one time I did not puree the tomatoes, and I regretted it. Texture better with blended tomatoes. And I like the flavor better with sweet potatoes rather than white. Either way, delicious and nutritious, and great for lunches this week. One note – you do not want to put WHOLE cardamom pods in this, as the husks are inedible. Open the pods and use the seeds inside.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Kate! If you can next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. xo!

  45. AJ says

    I made this tonight and it was fantastic. I roasted the cauliflower and potatoes (1/2 a sweet potato + a few mini golden potatoes) while the lentils and aromatics cooked, because I don’t really like cauliflower unless it’s roasted. I also accidentally left out the bell pepper, but other than that I followed the recipe exactly. The sweetness from the maple syrup was perfect, and I loved the occasional bites of cardamom. Served it with brown rice. It might have taken a touch over 30 minutes, but it tastes like it took much longer than it actually did. Definitely will make again!

  46. Nicole says

    I made this and loved it! Tweaks: I used potato and broccoli for the veg, didn’t have cardamon pods so used about 1/8 tsp ground cardamom, didn’t puree any of it out laziness, didn’t have coconut aminos so used my last tbsp of tamari and a big squeeze of lime juice for fun, and stirred in torn spinach near the end. Served over basmati rice with cilantro and lime wedges. Very yummy, thanks for the recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! thanks for sharing, Nicole!! If you can next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. xo!

  47. Srivani says

    This was absolute amazing. So tasty. And so easy! I made this with your Palak Paneer and they complimented each other nicely.

  48. Leonie Cramer says

    My husband and I loved this recipe. When biting on a coriander seed it gives a nice little surprise of flavor! I used canned tomatoes and found it a bit too salty thus next time I will leave out the salt when using canned tomatoes otherwise it is a great recipe.

  49. Dalia says

    Super easy and quick and delicious, using coconut oil instead of olive oil to saute the spices at the start made it smell and taste extra delicious in my opinion.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Dalia!! Next time would you mind leaving a rating? It’s super helpful for us and other readers! xoxo

  50. Kalei says

    I made this last night. It was incredible. I thought I would have to make a separate meal for my kids, but they loved it too. Iʻm so thankful for this recipe. The sauce is delicious and full of flavor, yet it is simple and straight forward to make. The long list of ingredients was overwhelming at first sight, but I had most of them already in my pantry. I highly recommend making this. Iʻm excited for leftovers tonight.

  51. Tammy says

    I’m with Kate. I made it last night and we really enjoyed it. I had a couple of substitutions; jalapenos for serranos, ground coriander for coriander seeds, orange peppers instead of red. It turned out fine but I spent a really long time chopping, dicing, and mincing to get there. Perhaps a video on knife skills? I’m sure I’m not efficient and have a lot to learn.

  52. Leah says

    I doubled this recipe, so with all the prep work included, it took me over an hour to make. It tastes great and I love how healthy it is. I think it would be good with carrots and chickpeas too.

    I have a question. When a recipe calls for coconut milk, does it mean canned coconut milk or from a carton? I used canned, but I feel like carton coconut milk would be creamier and less oily. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Leah! Thanks for sharing! When I call for coconut milk it almost always implies canned! But if you’d prefer carton that will work too as a lighter option.

  53. lynsey says

    Hi,

    This recipe looks delicious, but unfortunately I live in an area where finding good quality spices, especially those that are at all “exotic” is extremely difficult. Does anyone have a suggestion for where I might be able to purchase some of these items online?

    Thanks in advance!

  54. Bruce says

    Excellent! I found that, to my taste, it needs more of the spices, and I added some ground cumin at the end to brighten the taste. Also, it wasn’t “hot” enough, so I sprinkled in some cayenne at the end to adjust the level of heat. Finally, I also added a bit of fenugreek for my taste. I also threw in a drained can of chickpeas to give the dish a bit of variety.

  55. Nancy Willis says

    I don’t Facebook, Instagram or Twitter but I made this recipe and really really loved it. It was pretty easy, just lots of stuff to put into the recipe but it was worth it. One change for me was that I did not peel the yellow potatoes. These potatoes can get pretty mushy if over cooked so I made sure (1) I didn’t over cook and (2) left the skin on. I just made sure that I washed the potatoes really well before using. I have made numerous recipes from you and I thank you very much.

  56. Jay says

    I tried this recipe today. The ingredients are alot so if you are not in a hurry you can do it. I did not do the absolute mustehich is yo have all your ingredients in place and as a result did not see that you must drain the cooked lentils properly. I did not have Serrano pepper. I found the dish a bit watery. Guess if you don’t drain the lentils this is what happens and you should probably reduce the amount of broth.

  57. VegMom says

    This combines two of my favorite dishes: aloo gobi and red lentil soup! What a delicious and natural pairing. Love that the lentils pack a protein punch making this a well-rounded meal. Well done!

  58. Alex Walker says

    We made this for dinner tonight. Substitutions: 1) I used powdered spices instead of whole seeds (1/2 tsp each mustard, cumin, and coriander and 1/8 tsp cardamom), 2) I left the diced tomatoes as they were right out of the can, and 3) I used soy sauce instead of coconut aminos. It took a lot more than just 30 minutes and we ended up eating around 10:00. And it was worth every minute! The flavors were wonderfully complex, the coconut milk was just enough to add creaminess without being overpowering, and all the textures made for a fun bowl of delight. We served it on basmati rice and added some cilantro and lime and it was AMAZING! Can’t wait for lunch tomorrow and leftovers!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks Jiyoung! Next time would you mind leaving a rating with your review? It’s super helpful for us and other readers! xoxo

  59. Kate M says

    Tried this tonight. The suggestion that this takes 30 mins is laughable. It was just me prepping and cooking and took me triple the time. Maybe I’m defective, but I’ve made plenty of curries before and it still took me that long. The sauce itself was tasty, but a bit thin. I couldn’t get cardamom pods and used just the seeds instead. Worked great!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Kate. Sorry this took a little longer for you! Perhaps we’re more practiced with this one. But we’re glad you still enjoyed the flavor!

    • Diana says

      Yes, it took me close to an 1 hour and 1/2 to make. You are not alone. Perhaps once everything is prepped and set out it takes 30 minutes.
      I agree is Delicious

  60. Marc says

    Wow! 20 ingredients! I like the recipe and will tweak it a bit (specifically no oil and no salt) – I was just surprised given the theme of your blog! Anyway – love your recipes and blog! I jump right to the recipes but the photos are beautiful and the detailed instructions are helpful for novices.

    • Mirl says

      It’s curry. You can’t make curry with just a few ingredients and expect it to taste like curry. And just adding curry powder and calling it quits is not legit.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Marc – we get it! Curries can be a little intimidating at first. But despite the many spices it calls for, it does come together in 30 minutes. And we encourage you to start with the spices you have leave out the ones you don’t and adjust seasoning to taste at the end. Hope that helps!

  61. sara says

    could you really just throw it all in one pot and cook? as a busy mom I’m interested in quick, one pot dishes…?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It is possible, but we found it wasn’t quite as good that way as the lentils become a little mushy. Hope that helps! If you give it a try, we would love to hear how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it without tomatoes and aren’t sure it would work. But if you give it a try, we would love to hear how it goes!

      • Mike says

        WOW!!!! I love curries, so I had high expectations and this recipe did not disappoint. This was amazing, perfect blend of spices, heat, veg and curry sauce. This will be added to our rotation fo’ sure. Thanks and keep the curries coming! A bit longer than the 30 min but so worth it.

    • Paula says

      I’m wondering that same thing and what measurements would they be? Thanks for the recipe, I’m keen to try it!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Candice, you certainly can! I would say start with half the amount recommended in ground, as the seeds weigh less than ground. Hope that helps! You also don’t need to toast them for nearly as long.

      • Hannah says

        This was delicious! I did have to up the salt a little, because I had to use water instead of broth. I also used all ground spices, but I used about the same amount (tsp. of each) because although the seeds are larger, the ground spices don’t have as much flavor as the seeds.

    • Bruce says

      No. The taste is not the same, and the ground versions don’t have the same depth. It is, however, useful to add a sprinkle or two of ground cumin at the end to brighten the taste of the dish.

    • Deborah says

      I was thinking the same thing and I would imagine so, but use a smaller quantity of each & add more at the end if necessary.