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Lentil & Brown Rice Curry Patties (requires food processor)
with Indian-spiced roasted cauliflower

Active: 30 min Total: 35 min
Using leftover brown rice and pre-cooked lentils, these Indian-spiced patties come together in a flash. Your lemon-yogurt sauce provides just the right tang against these spices.
Smarts: Double up the batch for easy freezing.


Lentil & Brown Rice Curry Patties (requires food processor):
  • Lentils (cooked) - 2 cups ((~1 can or look for pre-cooked vacuum-packed lentils where the tofu is kept))
  • Garlic - 2 cloves , minced
  • Shallots (small) - 1 bulb , diced
  • Curry powder - 1 1/2 tsp
  • Garam masala - 1 tsp
  • Frozen peas and carrots - 1 1/4 cups
  • Leftover brown rice - 1 cup
  • Panko breadcrumbs - 1/2 cup
  • Salt - 3/4 tsp
  • Cooking oil - 3 Tbsp
  • Lemon-yogurt sauce (leftover from Mon) - 1/2 cup
Indian-Spiced Roasted Cauliflower:
  • Cauliflower - 1 head , chopped
  • Cooking oil - 1 Tbsp
  • Curry powder - 1/2 tsp
  • Turmeric (opt) - 1/2 tsp
  • Salt and pepper - to taste


  1. Lentils - If using canned lentils, drain.
  2. Cauliflower - Prep as directed. If prepping right before cooking, skip to ‘Make’ step #1 before completing remainder of prep steps. (Can be done up to 3 days ahead)
  3. For patties | Garlic / Shallots - Prep as directed. (Can be done up to 3 days ahead)
  4. Form patties - Place curry powder and garam masala (for more on spices, visit this post) on the bottom of a small microwave-safe bowl. Top with garlic, shallots, and frozen peas and carrots. Microwave for ~2 minutes to sweat the aromatics, release the aroma of the spices, and defrost peas and carrots. Combine with brown rice, lentils, panko, and salt in a food processor. Pulse until it’s all mixed well. Form into 2” (5cm) wide patties - you should be able to make 2 / person. Cover and refrigerate if not making right away. (Can be done up to 1 day ahead)

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  1. You’ll be using both racks in the oven, so get them situated to fit two pans.
  2. Heat oven to 425F (218C) degrees. Toss cauliflower with cooking oil on a sheet pan and roast for 25 minutes. Toss with curry powder and turmeric (if using) in the last 5 minutes of roasting.
  3. While cauliflower is roasting, heat a skillet over medium-high heat. Add cooking oil and sear patties on each side for ~2 minutes. You may have to do this in batches depending on the size of your skillet. Transfer to a sheet pan and bake for 10 to 12 minutes with the cauliflower (might as well give the pan of cauliflower a shake).
  4. Sprinkle cauliflower with salt and pepper hot out of the oven. Enjoy patties and cauliflower with leftover yogurt sauce from Monday.



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