Slow Cooker Red Lentil Cauliflower Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow cooker curry made with red lentils, cauliflower, and warm spices like cumin, coriander, and cardamom. Coconut milk adds creaminess while the lentils provide protein and substance. A healthy, richly flavored vegetarian main that requires minimal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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 1/2 teaspoons salt
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander*
- 1/2 teaspoon ground cumin*
- 1/2 teaspoon ground cayenne pepper
- 1/4 teaspoon ground cardamom*
- 1 can tomato puree ((29 ounces) NOT tomato sauce)
- 1 3/4 cups water
- 1/2 cup coconut milk (use full fat—it’s worth it)
- Freshly chopped cilantro (for serving)
- Brown rice, (cooked quinoa, farro, or similar for serving)
At a glance
PER SERVING · TIME 435M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 7h
- Sodium
- 640mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1372mg
- Calcium
- 81mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 640MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.