Cauliflower, lentil and beef Madras curry

Marion Wilting


I made this up in a hurry and it turned out so yummy that I had to share it! We ate it just as it was, with no rice or something added, it's a full meal that does not require any starchy additions. But feel free to add rice or potatoes. We just had some green salad as a side, and it filled us up nicely.

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5 Min


30 Min


Stove Top


14 oz
ground beef
16 oz
cauliflower, fresh or frozen, cut up in florets and thawed
1 c
red lentils
1 c
coconut milk
2 Tbsp
madras curry powder
1 tsp
coconut oil or other cooking oil
salt, to taste

Directions Step-By-Step

Wash the red lentils thoroughly and bring to a boil with 1 3/4 cups water or according to package directions (I found that not all red lentils need the same amount of water).
In a large non stick skillet, heat oil and brown ground beef, then add 2 tablespoons of madras curry, mix well and add the cauliflower florets.
Add salt to taste, then add a splash of water, cover and let cook until the lentils are done (they need about 10-15 Minutes).
If the lentil have soaked up all the water, just add a bit salt to taste, stir well and add to meat and cauliflower in the skillet, mix well. If there is a bit water left, just add it to the skillet, too.
Add the coconut milk, mix well, add more madras curry and / or salt to taste, heat for one minute and serve.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Indian
Dietary Needs: Gluten-Free, Low Carb