Slow Cooker Red Lentil Cauliflower Curry
The ultimate comfort food, this Slow Cooker Red Lentil Cauliflower Curry is creamy, spicy, and incredibly easy to make. Packed with nutrients and bursting with flavor, it's perfect for a cozy weeknight dinner. Whip it up tonight for a meal that will warm your heart and satisfy your cravings!
Equipment
- Wooden Spoon
- Cutting Board
- Slow Cooker
- Chef's Knife
Ingredients
- 2 cups split red lentils
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 head cauliflower chopped
- 1 tablespoon ginger minced
- 2 tablespoons red curry paste
- 1.5 teaspoons salt
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground coriander
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground cayenne pepper
- 0.25 teaspoon ground cardamom
- 1 can tomato puree (29 ounces) NOT tomato sauce
- 1.75 cups water
- 0.5 cup coconut milk use full fat—it’s worth it
- Freshly chopped cilantro for serving
- Brown rice cooked quinoa, farro, or similar for serving
Instructions
- Start by placing the red lentils in the bottom of your 4-quart or larger slow cooker. Make sure to rinse them thoroughly before adding them, as this helps to remove any impurities and ensures the best texture.
- Add in the diced yellow onion, minced garlic, chopped cauliflower, and minced ginger. Each ingredient brings its own unique flavor and contributes to the overall heartiness of the dish.
- Next, stir in the red curry paste, salt, turmeric, coriander, cumin, cayenne pepper, and cardamom. This step is crucial as it melds all the flavors together at the start.
- Pour the tomato puree over the top of the mixture in the slow cooker. This forms a lovely base for the curry.
- Now, refill the tomato puree can halfway with water and pour it over the top of the slow cooker ingredients. Ensure that everything is well covered with liquid. This will keep the lentils from burning and help them cook evenly.
- Cover the slow cooker with the lid. Cook on high for 4 to 5 hours or low for 7 to 8 hours. The lentils should be soft and the cauliflower tender.
- Just before serving, stir in the coconut milk to add a rich creaminess that perfectly balances the spices.
- Serve the curry over brown rice, quinoa, or farro. Top with freshly chopped cilantro for a pop of freshness. Enjoy each spoonful!
Notes
- Storage: Place leftover curry in an airtight storage container in the refrigerator for up to 3 days.
- Freezing: Store curry in an airtight freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- Reheating: Gently rewarm leftovers in a Dutch oven on the stove over medium-low heat or in the microwave.
- Spice Variations: If you can't find the spices with asterisks, use 1 ½ teaspoons of garam masala instead for a different flavor.
- Healthy Additions: Consider adding more vegetables like carrots or sweet potatoes for added nutrition and flavor.