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Slow Cooker Red Lentil Cauliflower Curry
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Slow Cooker Red Lentil Cauliflower Curry

This slow cooker red lentil cauliflower curry is simple to prepare, healthy, and richly flavored. Perfect vegetarian weeknight dinner.

Prep Time
15 mins
Cook Time
7 hrs
Total Time
7 hrs 15 mins
Servings: 8 servings
Calories: 227 kcal
Course: Main Course
Cuisine: Indian, American

Ingredients

  • 2 cups red lentils I like Bob’s Red Mill Red Lentils, split
  • 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 Turmeric ground
  • 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
  • cilantro for serving, freshly chopped
  • brown rice cooked quinoa, farro, or similar for serving

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Cover and cook on high for 4-5 hours or low for 7-8 hours, until the lentils are soft.
  4. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 227

% 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.