Green Lentil Cauliflower Curry Stew

This Green Lentil Cauliflower Curry Stew is cozy, nourishing, and full of depth from coconut milk and aromatic spices. It’s an easy weeknight meal that doesn’t skimp on flavor — simple, comforting, and naturally wholesome.

As the weather is getting colder, I can’t help but looking for something cozy, nourishing, and full of flavor. This Green Lentil Cauliflower Curry Stew hits all the right notes. It’s a hearty, one-pot meal made with earthy green lentils, tender cauliflower, and a creamy coconut-based curry sauce that’s lightly spiced with Indonesian-inspired aromatics. It’s perfect for meal prep, freezes well, and gets even better the next day as the flavors deepen.

Why I chose whole green lentils

I’ve always loved lentils, but one thing I really care about is texture. That’s why I stick with whole green lentils — I love that they hold their shape instead of turning into mush. In this Green Lentil Cauliflower Curry Stew, the lentils are firm, soaking up all the coconut and spice flavors without getting soft and mushy. It gives the stew body and a satisfying bite that makes every spoonful so comforting.

Why You’ll Like This Recipe

1. Hearty and wholesome: Lentils and cauliflower make this stew filling but not heavy.
2. Perfect lentil texture: The whole green lentils stay firm and al dente, giving each bite body and a satisfying chew — no mushy lentils here!
3. Easy one-pot meal: Everything simmers together for a fuss-free dinner.
4. Plant-forward (with protein options): Keep it vegetarian or add shredded chicken for extra protein.
5. Naturally gluten-free and dairy-free: Coconut milk gives it richness without dairy.
6. Flavorful but not overpowering: The spices and herbs used are of Indonesian-inspired aromatics. They are perfectly balanced, with no single note dominating.

Ingredients and Substitutions

1. Green lentils: Use whole green lentils (not split) for the best texture. French green lentils (du Puy) also work well. I don’t recommend other type of lentils for this stew
2. Cauliflower: Adds texture and soaks up the flavorful sauce. Broccoli, pumpkin, or potatoes are great alternatives.
3. Aromatics: Shallots, garlic, lemongrass, galangal (or ginger), and kaffir lime leaves form the base of the flavor.
4. Spices: Ground coriander, turmeric, and chili powder (or fresh chilies) for a gentle heat.
5. Coconut milk: Use full-fat for richness, or light coconut milk for a lighter version.
6. Broth: Vegetable or chicken broth adds depth and savoriness.
7. Protein (optional): Add shredded rotisserie chicken, shrimp, tofu, or tempeh for extra protein.
8. Seasoning: Salt, coconut sugar (or brown sugar), and a squeeze of lime juice to brighten the flavor.

Tips for Success

1. Cook lentils just until tender so they don’t turn mushy in the curry.
2. Simmer uncovered if you like a thicker, stew-like consistency.
3. Flavors develop beautifully overnight — it tastes even better the next day!

Variations

1. With leafy greens: Spinach, kale, or bok choy added at the end gives freshness and color.
2. With root vegetables: Carrots, sweet potatoes, or pumpkin add a subtle sweetness.
3. With quick-cooking veggies: Green beans or zucchini add crunch and brightness.
4. Spicier version: A few fresh red chilies or sambal oelek makes it kick.

Serving Suggestions

1. Serve with steamed jasmine or basmati rice for a heartier meal.
2. It pairs well with flatbread like naan or any type of flatbread of your choice
3. Pair with cauliflower rice or zucchini noodles for a lighter option.
4. Garnish with fresh cilantro, crispy shallots, or a drizzle of coconut cream before serving.

How to Store

In the Fridge:
1. Let the stew cool to room temperature (no more than 2 hours).
2. Transfer to an airtight container.
3. Store for up to 4 days.
4. Reheat gently on the stove over low–medium heat, stirring occasionally. Add a splash of water or coconut milk if it has thickened.
In the Freezer:
1. Cool completely before freezing.
2. Divide into meal-sized portions in freezer-safe containers or heavy-duty freezer bags.
3. Freeze for up to 3 months.
4. Thaw overnight in the fridge, then reheat gently. Add a little water or coconut milk if needed.

Tips for Best Texture

1. Lentils hold up well, but avoid overcooking them initially so they stay firm after reheating.
2. Cauliflower may soften a bit after freezing, but the flavors remain delicious.

Frequently Asked Questions

1. Can I use red or brown lentils instead?
   I won’t recommend. Both will turn mushy, so use green or French lentils for the best texture.
2. Can I make this ahead?
   Yes! It keeps well in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
3. Can I freeze it?
   Definitely. Let it cool completely before freezing for up to 3 months. Thaw overnight in the fridge before reheating.
4. Can I make it spicy?
   Absolutely. Add more chili powder, fresh chilies, or a spoonful of sambal to the curry base.

I love how this Green Lentil Cauliflower Curry Stew manages to be comforting, aromatic, and nourishing all at once. The lentils stay firm and flavorful, the cauliflower adds texture, and the coconut-spiced sauce ties everything together beautifully. It’s the kind of stew that warms you from the inside out and makes you want seconds — plus, it’s easy enough to make any night of the week!