Slow Cooker Cauliflower Lentil Curry

By Jamie Vespa

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.

Ingredients

• 3 cloves minced garlic
• 1 1/2 cup dry red lentils
• 6 cups caulfilower florets
• 1 cup finely chopped yellow onion
• 3 Tbsp. Thai red curry paste
• 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)
• Cooked white or brown rice, fresh cilantro, and pomegranate arils or pickled red onion for garnish
• Cooked white or brown rice, fresh cilantro, and pomegranate arils or pickled red onion for garnish
• Cooked white or brown rice, fresh cilantro, and pomegranate arils or pickled red onion for garnish
• Cooked white or brown rice, fresh cilantro, and pomegranate arils or pickled red onion for garnish

Instructions

1. 1

   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.

2. 2

   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.