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!!
Slow Cooker Cauliflower Lentil Curry
Ingredients
- 1 cup dry red lentils
- 3 heaping cups chopped caulfilower
- 3 cups vegetable broth
- 1/2 onion finely chopped
- 3 cloves garlic minced
- 2 tbsp Thai red curry paste
- 1 tsp freshly grated ginger
- 1 1/2 tsp ground turmeric
- 1/4 tsp sea salt
- Freshly ground black pepper
- 2/3 cup full-fat coconut milk
- 3 pitted dates finely chopped
- Rice quinoa or noodles for serving
Instructions
- 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
I saw a comment about how great it was and something about being packed with aromatics, like curry powder. There was no mention of curry “powder” in the ingredients. Assuming the curry paste was what was really meant or was there supposed to be curry powder too?
Hello! I don’t have a slow cooker but I do have a wonderful Dutch oven! Do you know if the cook times would be similar?
Hi Angélie,
I know this recipe will work in a Dutch oven, I unfortunately just don’t have accurate timing information to give you. You may just need to test the waters a bit. (Though it’s honestly pretty hard to screw this one up!)
Let me know how it goes
This was a great recipe. It definitely reminded me of Dahl which is my most favorite Indian dish. I’m very excited for my leftovers tomorrow!!
Loved this recipe! So easy to make, and kids devoured their portions – thanks for simple, yummy dish.
I’m so glad you enjoyed it, my friend! Thank you for coming back and leaving a review!
Does this freeze well?
Hi Sue, it does freeze quite well from my experience. Enjoy!
Made this tonight and it was delish! I thought I had some Thai Red Curry, but apparently I only imagined buying it…not to worry, I used Panang curry instead and it turned out great. I also subbed some chopped prunes for the dates since I had some on hand. The little bits of sweetness contrasted nicely with the warm spice of the curry.
Jamie this looks delishhh! Can the dates be replaced with something? I often tend not to actually use them when I purchase them for a specific recipe.
Hi Alison! Raisins or dried chopped figs would work great in place of the dates. I hope you enjoy it!
Will regular lentils work instead of red?
Yes ma’am, they should work fine!
I made this recipe this week for post workout dinners. I can’t believe how delicious and filling it is. I’m in love. This will be entering my regular rotation for sure. Thank you for sharing such tasty and nutritious recipes!
Yayyy so thrilled to hear that, Sarah!! This is one my favs, too. Thanks for the positive feedback! Cheers!
This looks amazing! Do you have any suggestions for a substitution for the pitted dates? I don’t have access to them where I live but would love to make this.
Hi Rebecca! You can just leave the dates out — not a game changer!
I’ve been looking to make more slow cooker meals in the next few weeks- definitely will have to try this one out! Thanks!
Yess I hope you do! Enjoy, Shannon!
Looks stunning! Tastes amazing too, I bet:)
Thank you so much, Shahzadi! Xo
Stunning pictures and truly mouthwatering!
Thanks so much, Roxana! So delicious!!
Absolutely beautiful dish! I love that pop of the pomegranate seeds, I bet the flavor is amazing!
Thank you, Cara! The flavor is ridic! Gotta love the power of curries :p
Looks really good. Great recipe idea!
Thank you, Meri!
Love curries! What a fantastic warm & satisfying dish using some of my favorite ingredients (cauliflower and lentils).
This sounds incredible. definitely saving it for later. My family doesn’t willingly eat meatless meals. Do you think I could add chicken and cook it in the crock pot with everything else?
This looks amazing!