Lentil & Cauliflower Madras Curry

I am in love with curries from all over the world with Indian curries topping the list. I found this seasoning paste made by Asian Home Gourmet and used it all the time. For the past year or so I have been having difficulty tracking it down easily in my local Superstore. I found it at Sobey’s and stocked up but the price is higher than I’m willing to pay on a regular basis – and ‘on a regular basis’ is exactly how often I like to enjoy madras curry.

Frugality is a powerful motivator to push me to do something new.

So, I researched and a bunch of recipes to make my own Madras Curry paste. Like I usually do, I mashed a bunch together and made one of my own. Hop over here to find my version of the recipe.

Then I used it in a tasty lentil and cauliflower curry.

Lentil & Cauliflower Madras Curry
  • 2-3 tablespoons olive oil
  • 2-3 tablespoons prepared Madras Curry Paste (recipe link above)
  • 1 onion, chopped
  • 1 tablespoon fresh chopped ginger
  • ½ head cauliflower, cut into small florets and then in half
  • 2 large potatoes, peeled and cubed - or for a change use 1 medium sweet potato, peeled and cubed
  • 4 small round Indian eggplant, stem removed and cut into quarters/wedges
  • 1 red pepper, seeded and chopped
  • 2 cups cooked lentils, or 1 (19 oz.) can drained and rinsed
  • 2 (10 oz.) cans coconut milk
  • 3-4 tablespoons tomato paste
  • ½ - 1 teaspoon salt, to taste
  1. In a large, deep skillet heat olive oil over medium heat.
  2. Add curry paste and saute for 1 or 2 minutes.
  3. Add onion and ginger. Saute 5 minutes.
  4. Add cauliflower, potato, eggplant, red pepper and lentils. Stir to coat with the curry paste. Saute 5 minutes more.
  5. Add coconut milk and tomato paste. Stir well. Cover and let simmer until potato and cauliflower are tender.
  6. Serve over steamed rice.


This turned out really tasty as it’s written. If you are adventurous with spices, I’d suggest adding some more heat. We do, and I will next time I make this.


  1. Sara says

    Made this recipe last week, and it made so much that I’m still eating the leftovers! I don’t mind, it’s quite delicious. My first time cooking since college started, and my first that was intentionally gluten free and vegan. Thanks so much for all of these lovely recipes, especially the ones that you can tweak to work on a teeny college budget like mine. I’m so happy that I get to eat yummy food even with my gluten and lactose intolerances and my commitment to not eating animal products!

  2. says

    Your lentil and Cauliflower lentils looks amazing. I’m new to vegan recipes and to curry. I have a jar of hot curry and it says “madras curry” on the label. Can I use this or do I need to make the paste? Your paste is green and this curry is yellow. Can you advise? I don’t want to buy extra ingredients if I can use what I have on hand.
    Thanks for your help.

    • says

      I would definitely go ahead use your madras curry that you’ve purchased as long as you’re happy with the ingredients – mostly that they’re vegan and gluten-free if that’s important to you. The paste ingredients may vary slightly from my homemade one but I’m sure that the overall flavor will still be good. My paste has a yellowish tinge too but thanks to a lousy photo (yikes!) does look very green.

Leave a Reply