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Slow Cooker Cauliflower Lentil Curry | dishingouthealth.com

Slow Cooker Cauliflower Lentil Curry

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.
Course Main dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 6 servings
Calories 170kcal


  • 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


  • 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).


Serving: 3g | Calories: 170kcal | Carbohydrates: 24g | Protein: 10g | Fat: 4g | Saturated Fat: 2.5g | Sodium: 390mg | Fiber: 6g | Sugar: 12.5g