Back to our recipes

Coconut Lentil Curry with Roasted Turmeric Cauliflower and Jack Fruit Chutney

Coconut Lentil Curry with Roasted Turmeric Cauliflower and Jack Fruit Chutney

This vegan curry has a medley of delicious elements to keep your taste buds guessing.


  • Serves 2

  • 30 minutes

  • 2 pans

  • Beginner

Suitable for dairy-free, vegans and vegetarians

Beluga® Lentils


  • 250g Merchant Gourmet Simply Cooked Beluga Lentils
  • 2 tbsp coconut oil
  • 1/2 onion, thinly sliced
  • 1/4 head of cauliflower, broken into florets
  • 1/2 tsp turmeric
  • 1 tsp sea salt
  • 30g mild red curry paste
  • 1 kaffir lime leaf
  • 300ml coconut milk
  • 1 tsp palm or light brown sugar
  • 2 tsp soy sauce
  • 60g thin green beans, cut in half
  • 100g basmati rice, cooked according to pack directions
  • coriander leaves to garnish
  • 1 lime cut into wedges

For the Jackfruit Chutney

  • 1 tsp coconut oil
  • 1/2 red onion, chopped
  • 1 garlic clove, thinly sliced
  • 1 tin of jackfruit in syrup, drained (reserve 100ml syrup)
  • 3-4 tbsp palm or light brown sugar
  • 3 tbsp rice wine vinegar
  • 1/2 red chilli, sliced


  1. Preheat oven to 200c or 180 fan-assisted
  2. Toss cauliflower with spices and oil. Place on roasting pan and put in the oven for 15 minutes
  3. Add coconut oil to a deep heavy gauge skillet and cook onions for 2-3 minutes, add curry paste and cook 1 minute
  4. Add coconut milk, sugar, soy and lentils and green beans and simmer low for 5 minutes
  5. For the chutney, add coconut oil to a pan and saute the onions for 3 minutes, then add the rest of the ingredients and cook on a low heat for 8-10 minutes
  6. Once the cauliflower is roasted, add to the pan of lentils
  7. Serve with rice and chutney, garnish with coriander and lime wedges

How'd you get on?

If it turned out well, why not take a quick snap of your masterpiece and share the love? Remember to tag us!

Got any suggestions or improvements or tips? Let us know!

Also featured in...

Related Recipes