Why this recipe works: This practical stew combines red lentils and vegetables in one pot. Coconut milk softens the spices, while lemon added at the end keeps the finish bright.
Method
- Heat the oil over medium heat. Cook the onions for 7 minutes. Add the ginger and garlic for 1 minute.
- Stir in the cumin, coriander, turmeric and garam masala for 20 seconds.
- Add the tomatoes, lentils and stock. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Add the cauliflower and coconut milk. Simmer for 15 to 18 minutes until the cauliflower is tender and the lentils have softened.
- Stir in the spinach until wilted. Add water if the stew is thicker than you prefer.
- Finish with lemon juice, season and serve.
Cultural note
India has many distinct lentil dishes and vegetable curries. This accessible one-pot stew combines familiar flavours without claiming to represent a particular regional dal.
Useful notes
Add the cauliflower after the lentils have started cooking so it does not become mushy.
Light coconut milk keeps the stew rich without overwhelming the spices.
For extra texture, reserve a few roasted cauliflower florets for garnish.
Serving ideas
Serve with rice, flatbread or cucumber salad.
Storage and reheating
Refrigerate for 3 to 4 days. Freeze in portions; stir well after reheating.
Food-safety reminder: Cool leftovers promptly, use shallow containers and follow the guidance of your local food-safety authority. See our food-safety guide.
Recipe developed for Best Stew Recipes under the editorial byline Elena R. Hartwick. Reviewed July 27, 2026.
