I recently started using Pinterest and Instagram to find new recipes to add to my rotation. I have made a few different curry recipes before but this one stood out to me because of the use of whole mustard, cumin, and coriander seeds, as well as cardamom pods. I find when I buy curry paste, I have to make sure I use up the jar. By using only dry spices, one does not need to worry about that! Also it is easy to buy small amount of the spices you may not use very often.
With most recipes I make for myself, I find they do not have enough vegetables and so I add more to have 1/2 a plate of vegetables in each serving. I wish everyone would just make there recipes like that!
The original recipe called for cauliflower but I found broccoli on sale so I used it instead. Also added a bit more sweet potato because… well I didn’t want to have any left that I would then have to find something to do with! Same thing goes for onion, which I used in place of shallots because I already had onions at home.
If you try this recipe and make any more adaptations, let me know!

Find a downloadable PDF version of this recipe hereVegan Lentil and Vegetable Curry

Makes 6 servings

Prep Time: 10 minutes, cook time: 25 minutes


  • 2/3 cup red lentils (if subbing another kind of lentil, adjust cook time accordingly)
  • 2 tbsp olive oil
  • 1 tsp whole mustard seed
  • 1 tsp whole cumin seed
  • 1 tsp whole coriander seed
  • 3 whole cardamom pods
  • 2 tsp chili pepper flakes
  • 1 medium onion, chopped (1 cup)
  • 1 ½ Tbsp minced ginger
  • 2 cloves garlic (minced)
  • 4 cups chopped cauliflower or broccoli
  • 1 cup chopped red bell pepper
  • 1.5 – 2 cups peeled and chopped golden potato or sweet potato (large bite-size pieces)
  • 2 tsp curry powder
  • 15-ounces canned diced tomatoes
  • 1 ½cups vegetable broth
  • 2 tbsp soy sauce or coconut aminos (if gluten free)
  • 1 tbsp maple syrup
  • 1/2 cup full-fat coconut milk
  • ½ package extra-firm tofu, crumbled or cut into small cubes (optional, added for extra protein)
  • ¾ cup uncooked brown rice
Vegan Lentil and Veg Curry Nutrition Facts


  1. Bring 2 cups water to a boil over high heat. Once boiling, add lentils, bring back to a gentle boil, then reduce heat to a simmer and cook uncovered for 7-10 minutes or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.
  2. In the meantime, heat a large rimmed skillet or pot over medium heat. Once hot, add oil, mustard seed, cumin seed, coriander seed, and cardamom pods. Cook for 30 seconds to 1 minute, or until fragrant and popping (stirring occasionally).
  3. Add onion, ginger, and garlic and stir. Sauté for 3 minutes, stirring occasionally. The onion should be soft and translucent.
  4. Add cauliflower/broccoli, red bell pepper, potato, curry powder. Cook for 4 minutes, stirring occasionally.
  5. Give diced tomato a quick blend in a small blender or with an immersion blender to create more of a purée. Once tomatoes have been added to the pan, also add vegetable broth and bring to a simmer over medium heat. Crumble the tofu or cut into small cubes and add. Cover and cook for 10 minutes or until potatoes are tender.
  6. Add cooked drained lentils, soy sauce, maple syrup, and coconut milk and stir. Bring back to a simmer and cook for a few minutes to let the flavours meld. You can simmer this for up to 15 minutes, but it’s not necessary.
  7. To serve, divide between serving bowls and enjoy with rice (used in nutritional info. Can also have quinoa or naan). Fresh lime juice and cilantro make lovely additions as well (optional). NOTE: Be careful not to eat the cardamom seeds as they can have quite a kick!
  8. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in the microwave or in a saucepan. Add more vegetable broth or coconut milk as needed to rehydrate.

*Adapted from: https://minimalistbaker.com/30-minute-potato-cauliflower-red-lentil-curry/

Nutrition facts based on 4 cups of broccoli and 2 cups of sweet potato

Used onion instead of shallot to reduce ingredient cost