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Curried Lentils and Cauliflower Bake with Crispy Quinoa Topping

This very flavorful and aromatic dish is insanely delicious and very nourishing.

Soft and creamy curried lentils topped with roasted cauliflower and a layer of crispy quinoa – this dish will warm up your soul.

🍽 Serves 4

🕘 1 hour


  • 1 tsp coconut oil

  • 3 cloves of garlic

  • 1 tsp curry powder

  • ½ tsp ground turmeric

  • ½ tsp ginger powder

  • A pinch of cayenne pepper

  • 1 cup of French green lentils/brown lentils

  • 1 can of coconut milk

  • 2 ½ cups of vegetable stock

  • ½ tsp sea salt

  • Florets from 1 medium cauliflower/500g frozen cauliflower florets

  • 1 cup of quinoa

  • ½ cup coconut flakes (optional)

  • 1 tsp avocado oil, salt, pepper

  • ½ tsp ginger powder

  • Coconut yoghurt to serve ( I used @raglanfoodco )

  • Fresh coriander (optional)


  1. Prepare the ingredients: rinse the lentils, mince garlic, and preheat the oven to 200’C.

  2. In a medium saucepan, heat coconut oil to medium-high, and add minced garlic, curry powder, turmeric powder, ginger powder, and cayenne pepper. Mix well and fry until fragrant.

  3. Add well-rinsed lentils, coconut milk, and vegetable stock. Cook until the lentils are tender.

  4. In the meantime, place cauliflower florets on a baking tray. Sprinkle with oil and salt and mix until evenly coated. Roast for 30 minutes, and flip halfway through.

  5. Cook the quinoa. Let it cool and mix in avocado oil, salt, pepper, ginger powder, and coconut flakes

  6. Lower the temperature to 180’C and assemble: transfer cooked lentils to the bottom of an oven dish, place roasted cauliflower on top and cover it with seasoned quinoa. Bake for 20 minutes.

  7. Remove from the oven and serve with coconut yogurt and fresh coriander (optional).

  8. Enjoy! 💚


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