A vegan and gluten free creamy Asian lentil cauliflower curry is perfect for a meatless filling and budget friendly meal.

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I don’t cook with cauliflower too often but when I do I always jump to my favorite cauliflower couscous with garlic and toasted almonds recipe.

Time to branch out. There have got to be other delicious ways of incorporating cauliflower into your daily meals, don’t you think?

Meet my new favorite one – creamy and satisfying Asian lentil cauliflower curry.

I browsed a few blogs online and settled on an idea for this lentil cauliflower curry. I pretty much never make or eat lentils and found so many different types of lentils at the Malaysian grocery store that I might have gone a bit overboard.

At one point my kitchen cabinets had just about every type of lentil there is – and seriously who knew there were so many? I am learning alll about the world of lentils while I’m over here! And trust me there is no shortage of information.

For this Asian lentil cauliflower curry recipe I went with the standard dried yellow lentils, not to be confused with yellow split peas – which are in fact a tad bit bigger and take longer to cook. So definitely make sure to see out yellow lentils instead of yellow split peas (which are awesome too, but not for this recipe)

You know a dish is going to be a hit when the aromas in the kitchen have you drawn to the pot and constantly walking over to check to see if it’s finally ready for a taste test, which I did about 100 times as this lentil cauliflower curry was cooking.

This easy to make vegan and gluten free Asian lentil cauliflower curry was perfectly creamy and soft, yet with a slight Asian flavor twist thanks to the curry paste, ginger and coconut milk. Serve this dish garnished with freshly chopped cilantro and a squeeze of lime juice as the finished touch!

It is definitely going to be a regular in my cauliflower cooking rotation.

Please let me know what you think of this lentil cauliflower curry in the comments below!

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