Description
This Slow Cooker Cauliflower Lentil Curry is a flavorful, hearty, and easy-to-make dish perfect for a comforting meal. Combining tender cauliflower florets, protein-rich red lentils, and a blend of aromatic spices like turmeric, garam masala, and Thai red curry paste, this curry simmers gently in your slow cooker to develop deep flavors. Creamy coconut milk and a touch of sweetness from dates balance the spices, making it a delicious, wholesome vegan main course served best over rice with fresh garnishes.
Ingredients
Main Ingredients
- 1 1/2 cup dry red lentils
- 6 cups cauliflower florets
- 1 cup finely chopped yellow onion
- 3 Tbsp Thai red curry paste
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, minced
- 1 1/2 tsp ground turmeric
- 1 tsp garam masala (or substitute 1/2 tsp ground cumin + 1/2 tsp ground coriander)
- 3/4 tsp kosher salt
- 1/4 to 1/2 tsp cayenne pepper, adjust to taste
- 4 cups vegetable broth (can substitute chicken broth or bone broth)
- 1 cup canned coconut milk
- 2 to 3 pitted dates, finely chopped
For Serving
- Cooked white or brown rice
- Fresh cilantro or parsley
- Pomegranate arils or pickled red onion for garnish
Instructions
- Prepare Slow Cooker: Lightly coat the inside of a 4- to 6-quart slow cooker with cooking spray to prevent sticking and ensure easy cleanup.
- Add Ingredients: Place the dry red lentils at the bottom of the slow cooker. Add the cauliflower florets, chopped onion, Thai red curry paste, minced garlic, minced ginger, ground turmeric, garam masala (or cumin and coriander), kosher salt, and cayenne pepper. Stir carefully to coat all the vegetables and lentils evenly with the spices and curry paste.
- Pour Broth: Add the 4 cups of vegetable broth to the slow cooker. Stir thoroughly to combine the broth with the lentils, vegetables, and spices ensuring they are well mixed.
- Slow Cook: Cover the slow cooker with its lid. Cook the curry mixture on high for 4 to 5 hours or on low for 7 to 8 hours, until the lentils are soft and the cauliflower is tender but not mushy.
- Finish and Rest: Once cooked, remove the lid and turn the slow cooker off. Stir in the coconut milk and finely chopped dates to add creaminess and a subtle sweetness. Leave the curry uncovered and let it sit for about 10 minutes to meld the flavors.
- Serve: Serve the cauliflower lentil curry hot over cooked white or brown rice or your grain of choice. Garnish with fresh cilantro or parsley and top with pomegranate arils or pickled red onion for a burst of color and flavor.
Notes
- You can adjust the cayenne pepper amount to control the heat level.
- Substituting garam masala with cumin and coriander is a great alternative if you don’t have garam masala on hand.
- Cooking times may vary based on slow cooker brand and size; check doneness by testing lentils and cauliflower.
- This curry can be made ahead and reheated; flavors improve after resting overnight.
- Use bone broth or chicken broth for a non-vegetarian option, but the recipe is naturally vegan with vegetable broth.
- Adding dates adds a slight sweetness that balances the spice; they can be omitted or substituted with a small amount of maple syrup if preferred.
- Prep Time: 15 minutes
- Cook Time: 4 to 5 hours on high or 7 to 8 hours on low
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian-inspired