Cauliflower and red lentils slow cooked in a creamy, curry-infused broth with endless depth of flavor. Serve this comforting, aromatic curry with rice, quinoa or noodles for a nutritious, satisfying main. You guys. I could get lost in this warming bowl of curry. It’s what fall dreams are made of.
It’s packed with aromatics like garlic, ginger, curry powder and insanely flavorful Thai red curry paste. All of this magic swims in a luscious stock, amped up with velvety coconut milk. For a touch of sweetness and welcomed texture, chopped dates work some serious magic in the mix.
And I thought chili was the ultimate fall comfort food.It’s also total October-food. Can you guys believe we are already approaching the END of this glorious month? Why does it seem like all the fall months that we adore fly by at a supersonic pace? I just want to be able to enjoy the rich fall colors, crunchy leaves, cozy sweaters and pumpkin beverages for at least half the year. Please and thank you!
By the way, what are you guys getting into for Halloween this weekend?! I desperately need costume inspiration. I severely lack creativity when it comes to this kind of stuff and as a result, I usually end up in some kind of absurd onesie or in a superhero cape. My only real purpose at halloween parties is to admire how creative everyone else is with their costumes.
And to indulge in some desserts with eyeballs, obviously. Maybe I’ll just dress up as a crockpot and hand out bowls of curry all night. Ehh?? I can dress Adam up as a bottle of Sriracha so he can drizzle on your finishing touch. Perfect!
But real talk, this is the best meal to make on a day like Halloween in which you’ll be out and about doing spooky stuff and SO ready to come home to a cozy bowl of goods. Especially one brimming with vitamins, minerals, fiber and plant-powered protein. Did I mention this curry is also vegan, gluten free and dairy-free? Winnnaaaa.Easy, healthy, filling, super adaptable and oh-so satisfying. Make it for family, friends or chilly nights in.
Oh and trust me, leftovers the next day are UNREAL!!
- 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
- 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).