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.
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).