This simple lentil curry is made with a spicy Thai-inspired coconut sauce and tender cauliflower florets! Easy to make with just a handful of ingredients, this one is perfect for an easy weeknight dinner.
Place the lentils into a medium pot and cover them with water.
Place the pot over high heat and bring the water to a boil. Lower the heat and allow it to simmer until the lentils are just almost fully cooked, but still a bit firm in their centers, about 20-25 minutes for green lentils, or 15-20 minutes for brown lentils.
Drain the lentils into a colander and set them aside.
Return the pot to the stove over medium heat and coat the bottom with oil.
When the oil is hot, add the curry paste, garlic and ginger. Sauté everything for about 1 minute, until very fragrant.
Return the lentils to the pot and stir in the coconut milk and cauliflower. Raise the heat and bring the liquid to a boil.
Lower the heat and allow the mixture to simmer, uncovered, until the cauliflower is tender, about 8 minutes, stirring occasionally.
Remove the pot from heat and stir in the maple syrup and lime juice. Season the curry with salt to taste, and adjust any other seasonings to your liking.
Nutrition information does not include accompaniments.