Slow Cooker Red Lentil Cauliflower Curry
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Prep Time
15 mins
-
Cook Time
7 hrs
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Total Time
7 hrs 15 mins
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Servings
8 servings
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Calories
227 kcal
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Course
Main Course
Slow Cooker Red Lentil Cauliflower Curry
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This slow cooker red lentil cauliflower curry is simple to prepare, healthy, and richly flavored. Perfect vegetarian weeknight dinner.
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Ingredients
- 2 cups split red lentils I like Bob’s Red Mill Red Lentils
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 head cauliflower chopped
- 1 tablespoon ginger minced
- 2 tablespoons red curry paste
- 1 ½ teaspoons salt
- 1 teaspoon ground turmeric
- ½ teaspoon ground coriander*
- ½ teaspoon ground cumin*
- ½ teaspoon ground cayenne pepper
- ¼ teaspoon ground cardamom*
- 1 can tomato puree (29 ounces) NOT tomato sauce
- 1 ¾ cups water
- ½ cup coconut milk use full fat—it’s worth it
- Freshly chopped cilantro for serving
- brown rice, cooked quinoa, farro, or similar for serving
Instructions
- Place the lentils in the bottom of a 4-quart or larger slow cooker. Add the onions, garlic, cauliflower, ginger, curry paste, salt, turmeric, coriander, cumin, cayenne, and cardamom, then stir to combine.
- Pour the tomato puree over the top of the cauliflower and lentils. Refill the tomato puree can halfway with water, then pour it over the top of the slow cooker ingredients so that they are covered with liquid.
- Cover and cook on high for 4-5 hours or low for 7-8 hours, until the lentils are soft.
- Just before serving, stir in the coconut milk. Serve over brown rice, quinoa, or farro, topped with fresh cilantro.
Notes
- TO STORE: Place leftover curry in an airtight storage container in the refrigerator for up to 3 days.
- TO REHEAT: Gently rewarm leftovers in a Dutch oven on the stove over medium-low heat. You can also reheat this recipe in the microwave.
- TO FREEZE: Store curry in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- The spices with an asterisk can be replaced with 1 1/2 teaspoons of garam masala, a spice blend that can be found in most grocery stores and specialty food or spice shops. If you can't find garam masala, the spices I suggested in the recipe (which are more easily available), taste wonderful.
Nutrition Information
Show Details
Serving
1(of 8) without rice
Calories
227kcal
(11%)
Carbohydrates
35g
(12%)
Protein
14g
(28%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Potassium
809mg
(23%)
Fiber
16g
(64%)
Sugar
4g
(8%)
Vitamin A
770IU
(15%)
Vitamin C
41mg
(46%)
Calcium
62mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1(of 8) without rice | |
| Calories | 227kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 14g | 28% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 809mg | 17% |
| Fiber | 16g | 64% |
| Sugar | 4g | 8% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 41mg | 46% |
| Calcium | 62mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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