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Slow Cooker Cauliflower Lentil Curry is healthy comfort food at its finest. Red lentils and cauliflower florets simmer in a rich, aromatic curry sauce for a feel-good, fill-you-up meal. Serve this slow cooker curry over rice or noodles with fresh herbs for an easy, hands-off dinner.
This slow cooker curry is total fall comfort food.
It’s packed with aromatics like garlic, ginger, curry powder and fragrant red curry paste. All of this magic swims in a luscious sauce, amped up with velvety coconut milk. For a touch of sweetness and welcomed texture, chopped dates work some serious magic in the mix.
Serve over rice with a flurry of fresh herbs for a cozy weeknight meal.
How to Make Slow Cooker Lentil Curry:
Like most of my slow cooker recipes, this cauliflower curry requires almost very little prep work. Simply mix the ingredients together in your slow cooker, set it, and forget it!
The Ingredients
- Cauliflower: Cauliflower florets help bulk up the mixture for very little added calories. You need 6 cups of florets, which amounts to 1 small head of cauliflower.
- Lentils: I love using red lentils, which become super soft after being cooked. They make the curry mixture even creamier while adding a one-two punch of protein and fiber.
- Red Curry Paste: This flavor-loaded condiment is made out of red chiles, garlic, lemongrass, ginger, and kaffir lime. Look for Thai Kitchen brand of red curry paste in the international aisle of your grocery store. And use any leftovers in this recipe for Coconut Curry Shrimp.
- Aromatics: A mix of onion, garlic, and fresh ginger add an aromatic backbone to the curry.
- Spices: A blend of turmeric and garam masala season the dish with fragrant, earthy flavors.
- Broth: You need 1 quart (4 cups) of broth, which can be vegetable, chicken, or even bone broth.
- Coconut Milk: For luscious, velvety richness, canned coconut milk gives this curry major body. If you’re looking for a lower saturated fat alternative, homemade cashew cream also works great!
- Dates: Chopped dates meld into the curry mixture, adding pops of sweetness in every bite.
The Directions:
Step 1: Combine Ingredients in Slow Cooker
Place the lentils in the bottom of a 4- to 6-quart slow cooker. Add the onions, garlic, cauliflower, ginger, curry paste, salt, turmeric, garam masala; stir to coat. Add broth and stir well to combine.
Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours, until the lentils are soft and cauliflower is tender.
Step 2: Add Coconut Milk
Add coconut milk and dates; stir well to combine. Serve curry over rice, noodles, or enjoy as is.
How to Store and Reheat:
- 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 small saucepan on the stove over medium heat. You can also reheat in the microwave, stopping to stir every 30 seconds, until warm.
- 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.
More Healthy Slow Cooker Recipes:
Slow Cooker Vegetarian Chipotle Chili
Slow Cooker Vegetarian Tikka Masala
Crockpot Golden Lentil Soup
If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Slow Cooker Cauliflower Lentil Curry
Ingredients
- 1 1/2 cup dry red lentils
- 6 cups caulfilower florets
- 1 cup finely chopped yellow onion
- 3 Tbsp. Thai red curry paste
- 3 cloves minced garlic
- 1 Tbsp. minced fresh ginger
- 1 1/2 tsp. ground turmeric
- 1 tsp. garam masala (sub 1/2 tsp. ground cumin + 1/2 tsp. ground coriander)
- 3/4 tsp. kosher salt
- 1/4 to 1/2 tsp. cayenne pepper (adjust for desired level of heat)
- 4 cups vegetable broth (sub 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, and pomegranate arils or pickled red onion for garnish
Instructions
- Place the lentils in the bottom of a 4- to 6-quart slow cooker coated with cooking spray. Add the cauliflower, onions, curry paste, garlic, ginger, turmeric, garam masala, salt, and cayenne; stir to coat. Add broth and stir well to combine.Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours, until the lentils are soft and cauliflower is tender.
- Remove lid, turn slow cooker OFF, and stir in coconut milk and dates. Let sit, uncovered, for 10 minutes, before serving over rice or grain of choice.Garnish with fresh cilantro or parsley, and pomegranate arils (or pickled red onion), if desired.
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 small saucepan on the stove over medium heat. You can also reheat in the microwave, stopping to stir every 30 seconds, until warm.
- 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.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
How would I could this in a Ninja Foodi instapot?
Hi Lauren – I have not tested this in an IP yet, so unfortunately I cannot provide specific instructions!
This is my go-to recipe for making curry! I have it pinned in Pinterest and reference it each time I make curry. Thanks so much for sharing an amazing dish.
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!