wer in Coconut Tomato Sauce with Lentils Recipe

Spice-roasted cauliflower gets star treatment in this incredibly flavorful wer in Coconut Tomato Sauce with Lentils. Picture crisp, caramelized florets nestled in a velvety, spiced sauce made from coconut milk, tomatoes, and creamy split red lentils—with each bite a dreamy mix of comforting and bold. This stunning dish brings together robust spices, vibrant colors, and a swirl of exotic flavors, making it perfect for both a weeknight treat and a dazzling star on your next dinner table spread.

wer in Coconut Tomato Sauce with Lentils Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in wer in Coconut Tomato Sauce with Lentils plays a key role—layering fragrance, lending body, or providing that irresistible rich finish. Here’s what you’ll need for this standout dish, and why each addition matters.

  • Ground Turmeric: Adds beautiful golden color and a subtle earthy flavor that illuminates the whole dish.
  • Ground Cumin: Brings a deep, warming backbone and unmistakable aroma to the spice blend.
  • Ground Chillies: Offers gentle heat and kicks up the overall flavor profile; adjust to your desired spice level.
  • Ground Coriander: Adds a lightly citrusy note that keeps everything tasting bright.
  • Ground Cinnamon: Just a pinch balances the savory with a hint of sweetness and warmth.
  • Ground Fenugreek: Delivers a touch of subtle, almost maple-like complexity—don’t skip this secret ingredient.
  • Fennel Seeds: Lends a sweet, gently anise flavor and a little crunch.
  • Cauliflower Florets: When roasted, these turn golden and crisp, soaking up all the spiced goodness.
  • Olive Oil: For roasting and sautéing—brings richness and helps everything caramelize beautifully.
  • Sea Salt and Black Pepper: To season at every step, sharpening and balancing all the flavors.
  • Shallot: Adds a mild, slightly sweet foundation to the sauce base.
  • Fresh Ginger: Injects aromatic, peppery zing to brighten up the sauce.
  • Garlic: For bold, familiar savory notes that blend seamlessly with the spices.
  • Split Red Lentils: They melt into the sauce, adding substance, protein, and a gorgeous creamy texture.
  • Crushed Tomatoes: The backbone of your sauce, lending acidity and deep color—canned works beautifully.
  • Full Fat Coconut Milk: For creamy, luxurious texture and just the right amount of sweetness.
  • Vegetable Stock: Lifts the sauce and keeps it light enough while intensifying the flavors.
  • Lime Juice: Adds vital brightness to offset the richness at the very end—don’t skip the extra squeeze for serving!
  • Fresh Cilantro: For finishing, adding color and bursts of freshness on top.
  • Nigella Seeds: A final flourish that brings smoky pop and visual intrigue to every bite.

How to Make wer in Coconut Tomato Sauce with Lentils

Step 1: Prep and Roast the Cauliflower

Preheat your oven to 425°F and set out a large baking sheet. Toss the fresh cauliflower florets with 2 tablespoons of olive oil, half of the spice blend, and generous sprinkles of salt and pepper right on the baking sheet. Once coated, spread the florets in a single layer. Slide into the oven and roast for about 40 minutes, flipping them halfway. They’re ready when they’re irresistibly golden and caramelized—the edges should almost look charred.

Step 2: Blend the Spices

While the oven works its magic, combine the turmeric, cumin, chillies, coriander, cinnamon, fenugreek, and fennel seeds in a small bowl. This is the secret flavor powerhouse of your wer in Coconut Tomato Sauce with Lentils, setting a vibrant base that the whole dish will riff on.

Step 3: Sauté the Aromatics

In a deep skillet or braiser over medium heat, warm the remaining olive oil. Stir in the shallots and sauté until they’re meltingly soft and translucent—5 to 6 minutes should do it. If the edges spike a bit of color early, dial down the heat. This gentle, careful cooking brings out their natural sweetness, layering in flavor for the sauce.

Step 4: Add Spices, Ginger, Garlic, and Lentils

Next, swirl in the rest of your spice blend, along with the fresh ginger and garlic. Stir these through the shallots and let them toast until fragrant, about one minute. Now, add your split red lentils; toss everything together so the lentils soak up all that aromatic oil.

Step 5: Simmer with Tomatoes, Coconut, and Stock

Pour in the crushed tomatoes, coconut milk, and vegetable stock. Stir thoroughly, then turn the heat up to bring everything to a gentle boil. Lower to a simmer and cook, stirring often for about 25 minutes. The lentils will become tender and start to break down, giving your coconut tomato sauce a rich, creamy texture. If the mix gets too thick, a splash more stock or coconut milk will loosen it right up.

Step 6: Blend the Sauce (Optional)

Once the lentils are soft and your kitchen smells dreamy, season the sauce with plenty of salt and pepper, and squeeze in a tablespoon of lime juice for a fresh lift. At this point, you can leave the sauce rustic and chunky, or blend it (upright or immersion blender) for super-smooth elegance—your call, but I love it silky and cohesive, blending for a full minute.

Step 7: Combine Cauliflower and Sauce

Take your golden cauliflower out of the oven and nestle it into the sauce, combining everything gently. Stir over medium heat, letting the cauliflower soak into the coconut tomato base. Bring the whole skillet to a gentle bubble so flavors mingle.

Step 8: Finish and Garnish

Top your finished wer in Coconut Tomato Sauce with Lentils with chopped cilantro, a healthy shower of nigella seeds, a flourish of lime zest, and—if you’re like me—a final squeeze of lime juice before serving. Each bite is an explosion of color and taste.

How to Serve wer in Coconut Tomato Sauce with Lentils

wer in Coconut Tomato Sauce with Lentils Recipe - Recipe Image

Garnishes

Scatter freshly chopped cilantro leaves and crunchy nigella seeds over the top just before serving. These garnishes don’t just make your wer in Coconut Tomato Sauce with Lentils look gorgeous, they add pop and zing in every mouthful. Extra lime wedges let everyone tailor the brightness to their liking.

Side Dishes

Pair wer in Coconut Tomato Sauce with Lentils with fluffy basmati rice or a stack of warm naan—both love to soak up every bit of that luscious sauce. For a lighter meal, serve alongside a fresh cucumber salad or quick pickled onions for a crisp, tangy contrast.

Creative Ways to Present

Try spooning this dish into shallow bowls and topping each serving with a shower of microgreens or edible flowers for a dinner-party touch. Or, layer the cauliflower and sauce over a bed of quinoa for a hearty grain bowl. Tiny skillets or individual casseroles also create an inviting, restaurant-style presentation for wer in Coconut Tomato Sauce with Lentils.

Make Ahead and Storage

Storing Leftovers

Leftover wer in Coconut Tomato Sauce with Lentils tastes even better the next day as flavors deepen and mingle overnight. Store in an airtight container in the fridge for up to 4 days. The sauce may thicken as it sits—just loosen with a splash of water or stock when reheating.

Freezing

This dish freezes beautifully! Cool completely, then portion into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating so the sauce stays creamy and the cauliflower stays tender.

Reheating

To reheat, gently warm your wer in Coconut Tomato Sauce with Lentils on the stovetop over medium-low heat, adding a splash of water if the sauce is too thick. Stir occasionally to prevent sticking. If you’re in a hurry, the microwave works too—just cover and use short bursts, stirring in between.

FAQs

Can I use frozen cauliflower instead of fresh?

Absolutely! While fresh yields the crispiest caramelization, frozen florets are a convenient option. Roast them straight from frozen (don’t thaw), and add a few extra minutes to achieve the desired texture for your wer in Coconut Tomato Sauce with Lentils.

Is this recipe vegan and gluten-free?

Yes, wer in Coconut Tomato Sauce with Lentils is naturally vegan and gluten-free as written, making it a stellar option for a variety of diets—without sacrificing a bit of flavor or comfort!

Can I make this dish spicier?

Definitely! Boost the ground chillies in the spice mix, or add a pinch of cayenne or a chopped fresh chili to the skillet for extra heat. Taste as you go, and adjust to your perfect spice level.

What can I substitute for coconut milk?

For a different creamy element, try unsweetened cashew cream or plain oat cream in place of coconut milk. You’ll still get the luscious texture, but the flavor will shift slightly—perfect if you’re looking for a coconut-free option.

Can I add other vegetables?

Why not! Roasted sweet potatoes, carrots, or even chickpeas would be lovely mixed in. Just make sure all your veggies are roasted until golden before stirring into the sauce.

Final Thoughts

I hope this cozy, flavor-packed wer in Coconut Tomato Sauce with Lentils brings as much joy to your table as it does to mine. Give it a try, get creative with sides and toppings, and let this saucy showstopper become a regular on your menu!

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wer in Coconut Tomato Sauce with Lentils Recipe

wer in Coconut Tomato Sauce with Lentils Recipe


  • Author: anna
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This flavorful recipe combines spice-roasted cauliflower with a creamy coconut tomato sauce and hearty lentils for a satisfying and nutritious meal.


Ingredients

Scale

Spice Blend:

  • ¾ teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon ground chillies
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground fenugreek
  • ¼ teaspoon fennel seeds

Cauliflower:

  • 1 medium head of cauliflower, cut into florets (about 67 cups florets)
  • 4 tablespoons olive oil, divided
  • Sea salt and ground black pepper, to taste
  • Remaining spice blend

Coconut Tomato Sauce:

  • 1 large shallot, finely diced (about ½ cup)
  • 2-inch piece fresh ginger, peeled and minced
  • 3 cloves garlic, peeled and minced
  • ½ cup split red lentils
  • 1 cup crushed tomatoes (from a can)
  • 1 cup full-fat coconut milk
  • 3 cups vegetable stock
  • 1 tablespoon lime juice
  • Handful chopped cilantro, for serving
  • Nigella seeds, for serving

Instructions

  1. Preheat the oven: Preheat the oven to 425°F and prepare a large baking sheet.
  2. Make the spice blend: Combine the spices for the blend and set aside.
  3. Roast the cauliflower: Toss cauliflower with oil, spice blend, salt, and pepper. Roast for 40 minutes.
  4. Prepare the sauce: Sauté shallots, ginger, and garlic. Add lentils, tomatoes, coconut milk, and stock. Simmer until lentils are soft.
  5. Blend the sauce: Season and blend the sauce until smooth.
  6. Combine and serve: Add cauliflower to the sauce, heat through, and serve garnished with cilantro, nigella seeds, lime zest, and juice.

Notes

  • Adjust the spice level to your preference by increasing or decreasing the amount of ground chillies.
  • This dish pairs well with steamed rice or crusty bread to soak up the sauce.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Roasting, Simmering
  • Cuisine: Global

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 6g
  • Sodium: 680mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 9g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: Cauliflower, Coconut Tomato Sauce, Lentils, Vegan, Gluten-Free, Spices

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