Slow Cooker Cauliflower Lentil Curry
This comforting and creamy Slow Cooker Cauliflower Lentil Curry is packed with flavor, making it a perfect option for cozy evenings and meal prep. It's nutritious, plant-based, and incredibly easy to prepare.
Ingredients
Main Ingredients
- 1 head Cauliflower Chopped into bite-sized pieces.
- 1 cup Dried lentils Rinsed thoroughly before use.
- 1 medium Onion Diced; red onion preferred for sweetness.
- 3 cloves Garlic Minced.
- 1 inch Fresh ginger Grated; can substitute with ground ginger.
- 1 can Coconut milk For a creamy texture; light coconut milk can be used.
- 4 cups Vegetable broth Homemade or store-bought.
- 1 can Diced tomatoes Fresh tomatoes can also be used.
- 2 tablespoons Curry powder To taste; use your favorite blend.
- 1 teaspoon Cumin Optional but enhances flavor.
- to taste Salt and pepper Essential for taste.
- 1/4 cup Fresh cilantro For garnish.
Instructions
Preparation
- Chop the cauliflower into bite-sized pieces, dice the onion, and mince the garlic and ginger.
- Place the dried lentils in a sieve and rinse them thoroughly under cold water.
Cooking
- In your slow cooker, combine the chopped cauliflower, rinsed lentils, diced onion, minced garlic, grated ginger, coconut milk, vegetable broth, diced tomatoes, curry powder, and cumin.
- Stir everything together, and season with salt and pepper to taste.
- Set your slow cooker on low for 6-8 hours or high for 3-4 hours, until the lentils and cauliflower are tender.
Serving
- Once cooked, serve hot and garnish each bowl with fresh cilantro.
Notes
For best results, rinse lentils properly, avoid overcooking the vegetables, and taste to adjust seasoning before serving. Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months.