Name: Turmeric Cauliflower, Lentil & Spinach Curry Bowl
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 bowls
Ingredients: 1 cup (240 ml) brown basmati rice, rinsed; 2 cups (480 ml) water, for the rice; 1 tablespoon (15 ml) coconut oil; 1 medium yellow onion, diced; 3 cloves garlic, finely minced; 1 tablespoon (15 ml) fresh ginger, grated; 1 teaspoon (5 ml) ground turmeric; 2 teaspoons (10 ml) curry powder; 1 cup (240 ml) yellow split lentils, rinsed; 1 14-oz (400 g) can light coconut milk; 2 cups (480 ml) low-sodium vegetable broth; 3 cups (720 ml) cauliflower florets; 1 teaspoon (5 ml) kosher salt; 4 cups (960 ml) baby spinach; 1 tablespoon (15 ml) lime juice

Turmeric Cauliflower, Lentil & Spinach Curry Bowl

Coconut curry of yellow split lentils, cauliflower and spinach over brown basmati.

By the Bowlyra kitchen Updated November 11, 2026

Prep

15 min

Cook

45 min

Total

1 hr

Makes

4 bowls

Protein

~17 gestimate per serving

Yellow split lentils (moong or chana dal) cook into a creamy base in about 30 minutes. Cauliflower simmers in the curry, and spinach, named in the title, goes in at the end.

Why this recipe works

Split lentils break down to thicken the curry naturally. Adding cauliflower partway keeps it from turning mushy.

Ingredient notes

About 17 grams of protein per bowl (an estimate).

Common mistakes

Adding the cauliflower at the start.
Under-seasoning; taste for salt.

What to serve with it

Yogurt (if not vegan) or naan.

Meal prep

Curries reheat well for 5 days.

More bowls like this

Cooking tips

Stir often so the lentils don't stick. Add more broth if it gets too thick.

Swaps and variations

Use red lentils (cook 12 to 15 minutes). Add chickpeas.

Storing and reheating

Refrigerate within 2 hours for up to 5 days.

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