Slow Cooker Cauliflower Lentil Curry
Recipe type: Main dish
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Cauliflower and red lentils slow cooked in a creamy, curry-infused broth with endless depth of flavor. Serve this vegan, gluten free curry with rice, quinoa or noodles for a nutritious, satisfying main.
  • 1 cup dry red lentils
  • 3 heaping cups chopped caulfilower
  • 3 cups vegetable broth
  • ½ onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp Thai red curry paste
  • 1 tsp freshly grated ginger
  • 1½ tsp ground turmeric
  • ¼ tsp sea salt
  • Freshly ground black pepper
  • ⅔ cup full-fat coconut milk
  • 3 pitted dates, finely chopped
  • Rice, quinoa or noodles for serving
  1. Coat slow cooker with nonstick spray. Add all ingredients except coconut milk and dates to slow cooker. Cook on LOW for 5 hours. Stir in coconut milk and dates. Cook on low for another 15 minutes. Serve over rice, quinoa or noodles. Top with Greek yogurt and herbs (optional).
Nutrition Information
Serving size: ¾ cup curry Calories: 170 Fat: 4 gm Saturated fat: 2.5 gm Carbohydrates: 24 gm Sugar: 12.5 gm Sodium: 390 mg Fiber: 6 gm Protein: 10 gm
Recipe by Dishing Out Health at