Vegetable & Lentil Curry with Cauliflower Rice

23 55 408
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 4
Vegetable & Lentil Curry with Cauliflower Rice
Health Highlights


1/2 cup Brown lentils, raw (picked through, rinsed)
1 tsp Cane sugar
1 medium Carrots (peeled, sliced)
1 medium head Cauliflower (shredded, for cauliflower rice)
908 gm Celeriac (peeled, roots removed, cubed)
1/2 tsp Chili powder
1/2 cup Cilantro (coriander) (chopped, for cauliflower rice)
1 can (13.5oz) Coconut milk, reduced fat
1/2 tbsp Coconut oil
1/2 tbsp Coconut oil (for cauliflower rice)
1 tsp Cumin
1 tsp Curry powder
2 clove(s) Garlic (chopped)
1/2 tsp Ginger, ground
1 tbsp Lemon juice
1 parsnip(s) Parsnip (peeled, sliced)
3 tbsp Red curry paste
1 dash Red pepper flakes
1 dash Sea Salt (to taste)
1 dash Sea Salt (for cauliflower rice)
1 medium shallot(s) Shallots (diced)
1 tbsp Tomato paste, canned
3/4 cup Water


Melt 1 tablespoon coconut oil in a large pot over medium low heat. Add the garlic and cook for 30 seconds, then add the shallot and cook for 3-4 minutes, until softened.

Add all other ingredients to the pot. Taste and adjust salt to your liking. Bring to a boil, then reduce heat to a low boil for 35-40 minutes, stirring frequently. The curry is done when the vegetables are tender and the sauce is thick.

Five minutes before the curry is ready, melt the remaining 1/2 tablespoon coconut oil in a fry pan. Add the cauliflower, salt, and cilantro. Cook, stirring frequently, for 5-10 minutes, or tender enough for your liking.

Serve the curry over the cauliflower rice, and top with cilantro for garnish.


Nutrition Facts

Per Portion

Calories 408
Calories from fat 129
Calories from saturated fat 99
Total Fat 14.4 g
Saturated Fat 11.0 g
Trans Fat 0.5 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 1.7 g
Cholesterol 0
Sodium 766 mg
Potassium 1807 mg
Total Carbohydrate 62 g
Dietary Fiber 13.5 g
Sugars 14.2 g
Protein 14.7 g

Dietary servings

Per Portion

Meat Alternative 0.6
Vegetables 7.8

Energy sources