Creamy Spiced Lentil Curry
with Roasted Cauliflower, Sweet Potato and Spinach
This Spiced Lentil Curry & Cauliflower HelloFresh recipe is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day
Ingredients
1
Zanzibar Style Curry Powder
200
Coconut Milk
100
Baby Spinach
300
Cauliflower Florets
1
Echalion Shallot
200
Diced Sweet Potato
1
Garlic Clove
½
Lime
1
Ground Cumin
1
Vegetable Stock Powder
1
Lentils
1
Coriander
Not included in your delivery
50
Water for the Curry
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 210°C.Pop the cauliflower florets and diced sweet potato on two separate baking trays. Sprinkle the ground cumin over both of them.Drizzle with oil and season with salt and pepper. Toss to coat.Roast in your oven until browned and tender, about 18 mins.
Halve, peel and thinly slice the shallot.Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Halve the lime. Drain and rinse the lentils in a sieve.
Heat a drizzle of oil in a large saucepan over medium high heat. Once hot, add the shallot and cook, stirring, until softened, 2-3 mins.Add the garlic and Zanzibar curry spice mix and cook, stirring, for 1 minute.
Add the coconut milk, stock powder and water (see ingredients for amount), mix well then add the lentils. Season with salt and pepper, then bring to a simmer and cook for 4-5 mins, stirring occasionally.
Add the spinach to the lentils and handful at a time and stir until it has all wilted and is piping hot, 2-3 mins.Once the cauliflower and sweet potato are cooked, add to the lentils and stir through with half the coriander and a squeeze of lime juice. Taste and add more salt and pepper if you like.Cut any remaining lime into wedges.
Divide the curry between bowls, top with the remaining coriander and serve with any remaining lime wedges. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A creamy, well-spiced curry that wins over many who are new to vegetarian cooking; though some find it mild, the Zanzibar spice blend and roasted veg deliver real depth.
- Ease of prep: Quick and straightforward to put together, with the oven doing much of the work on the cauliflower and sweet potato.
- Suggestions: Boost flavour by adding extra chilli, more curry powder, or a splash of soy sauce; a dollop of natural yoghurt or a squeeze of extra lime at the end also lifts the dish. If the sauce feels thin, try using a full tin of coconut milk rather than adding extra water, or reduce the liquid slightly to concentrate the flavour.
- Next-day meals: Leftovers keep well and some find the flavour improves the following day; serving with rice, naan, or brown rice makes it more substantial and helps soak up the sauce.
- Portions: A generous batch that can stretch to three servings, especially when served alongside rice or bread.
- Cooking tips: Roast the cauliflower and sweet potato on separate trays at 210°C and allow a little extra time if the pieces are large, as undercooking can leave them firm; using an air fryer is a popular alternative that gives great colour and saves time.
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