A creamy, aromatic slow cooker curry with cauliflower, lentils, coconut milk, and spices. Perfect for easy weeknight dinners.

Scale

1 medium cauliflower, cut into florets

1 cup red or green lentils, rinsed

1 onion, diced

3 garlic cloves, minced

1 tbsp fresh ginger, grated

1 can (14 oz) crushed tomatoes

1 can (14 oz) coconut milk

3 cups vegetable broth

2 tbsp curry powder

1 tsp cumin

1 tsp turmeric

1 tsp coriander

Salt and black pepper, to taste

Fresh cilantro, for garnish

1. Rinse and drain lentils.

2. Chop cauliflower into bite-sized florets.

3. Add lentils, cauliflower, onion, garlic, ginger, tomatoes, broth, and spices into the slow cooker.

4. Stir well and cook on low for 6–7 hours or high for 3–4 hours.

5. Stir in coconut milk during the last 30 minutes of cooking.

6. Taste, adjust seasoning, and garnish with fresh cilantro before serving.

Serve over basmati rice or quinoa.

Freeze leftovers for up to 3 months.

Add extra broth when reheating if needed.

Keywords: Slow Cooker Cauliflower Lentil Curry, vegan curry, lentil recipes