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Slow Cooker Red Lentil Cauliflower Curry

Slow Cooker Red Lentil Cauliflower Curry

Although I couldn’t have actually anticipated it, getting back from our trip to Notre Dame to find leftovers of this Slow Cooker Red Lentil Cauliflower Curry stowed safely in our freezer was a perfect ending to a weekend of dear friends, soulful cheering, cool brews, and delicious food– all comforts of the best kind.

Ben and I put 400 miles on our Honda and headed back to campus for the season’s opening football video game. The fantastic and terrible aspect of finishing from Notre Dame (aside from the fact that half of the nation hates your football team at any given moment) is that my good friends from college live all over the nation. The positive is that whether I’m taking a trip Cape Cod, Hawaii, San Diego, Philadelphia, or New York City City, I can almost always discover a college pal to meet (or to stay with in exchange for a batch of healthy blueberry muffins). The disadvantage is, I often see these friends less than as soon as a year.

House football games serve as mini-reunions, and I was incredibly blessed by the reality that numerous of my buddies returned to school for last Saturday’s video game. It was a night video game, which provided us lots of time to capture up during a complete day of tailgating, though as we hugged goodbye to head to our different seats, it didn’t seem like nearly enough time.

I’m gradually making new pals here in Milwaukee, however being able to invest a day with people I’ve known for more than 10 years, who enjoy me regardless of being totally familiarized with my weaknesses, who have actually seen me at my highest and floors, and who currently know that I talk way too loudly in public and can be a little too passionate (and huggy) after a brew or more, did my heart a world of excellent that I didn’t understand I ‘d been missing. Time with dear pals, it appears, is among life’s biggest conveniences of all.

Now that I’m back house in Milwaukee, it’s reassuring to understand that our dinner table remains a location of regularity and comfort of its own. This slow cooker red lentil cauliflower curry offers the richness and heat that I long for in my home cooking. Unlike typical comfort-food recipes, however, it’s healthy, so instead of feeling weighed down after a huge serving, I feel soothed and satisfied.

The very same feeling is true of the leftovers I enjoyed reheating for lunch– they left me complete and delighted, versus all set to slip into a food coma at my desk, which is what I believe would happen if I feasted on leftover lasagna or mashed potatoes and gravy at midday. (Coconut Curry is another remaining favorite of mine!)

Cauliflower Curry Made in a Hurry

Like 99% of my sluggish cooker recipes, this cauliflower curry requires practically zero prep beyond a little slicing: merely blend the active ingredients together in you crock pot, set it, and go.

The sauce is an easy but flavor-packed mixture of:

  • tomato puree
  • coconut milk
  • red curry paste and fragrant curry spices

I likewise included a whole head of cauliflower, a traditional veggie typically used in curries, because its mild taste can fully absorb the flavors of the sauce. (Another Indian dish to attempt with cauliflower is Joanne’s Aloo Gobi!)

Though the red curry sauce and cauliflower are lovely, what makes this meal hearty and filling is Bob’s Red Mill red lentils. I am an enormous fan of Bob’s products because the company prioritizes their integrity, quality, and dietary value, a focus I saw first hand when I visited Portland and satisfied Bob himself.

If you are not acquainted with red lentils, they are a mighty little legume that’s filled with fiber, and a single serving contains a massive 13 grams of protein. Lentils also become exceptionally creamy when cooked, making them a perfect active ingredient for soothing meals like this cauliflower curry.

How to Shop, Reheat, and Freeze

  • To Shop Location leftover curry in an airtight storage container in the fridge for as much as 3 days.
  • To Reheat Gently rewarm leftovers in a Dutch oven on the stove over medium-low heat. You can likewise reheat this recipe in the microwave.
  • To Freeze Shop curry in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the fridge before reheating.

More Delicious Curry Recipes

  • Slow Cooker Chicken Curry
  • Thai Chicken Curry
  • Instantaneous Pot Lentil Curry
  • Coconut Curry
  • Slow Cooker Red Lentil Curry with Sugary Food Potatoes

Life upgrade: Assist me interview Bobby Flay!

I’ll be speaking with celeb chef Bobby Flay about his brand-new cookbook Breakfast at Bobby’s on Thursday early morning (!). If you have actually any concerns associated with the book or his career you ‘d like me to ask, send them my way today or tomorrow (erin at wellplated com), and I’ll try to squeeze them into the interview.

I’ll be sharing about the interview on my Facebook page afterwards, so check there for the juicy information. If you want to make certain that you catch the post about the interview in your newsfeed (often Facebook hides what I share), just ” Like” Well Plated on Facebook, then on the Facebook page, click on the word “Following” and choose “See First.” You can constantly alter your page settings later on, however this will guarantee you see the Bobby post!

A simple and healthy slow cooker dish for cauliflower curry with red lentils.

  • 2 cups Bob’s Red Mill Red Lentils
  • 1 yellow onion,— diced
  • 2 cloves garlic,— minced
  • 1 head cauliflower,— chopped
  • 1 tablespoon minced ginger
  • 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
  • 1/2 cup coconut milk— (use full fat– it’s worth it)
  • Newly chopped cilantro— for serving
  • Brown rice,— cooked quinoa, farro, or comparable for serving
  1. Place the lentils in the bottom of a 4-quart or bigger slow cooker. Add the onions, garlic, cauliflower, ginger, curry paste, salt, turmeric, coriander, cumin, cayenne, and cardamom, then stir to integrate.

  2. Pour the tomato puree over the top of the cauliflower and lentils. Fill up the tomato puree can halfway with water, then pour it over the top of the sluggish cooker active ingredients so that they are covered with liquid. Cover and prepare on high for 4-5 hours or low for 7-8 hours, until the lentils are soft.

  3. Just before serving, stir in the coconut milk. Serve over brown rice, quinoa, or farro, topped with fresh cilantro.

The spices with an asterisk can be replaced with 1 1/2 teaspoons of garam masala, a spice blend that can be discovered in some grocery stores and specialized food or spice shops. If you can’t discover garam masala, the spices I recommended in the recipe (which are more easily offered), taste wonderful.

Course: Main Dish

Food: American, Indian

Keyword: Slow Cooker Curry, Slow Cooker Red Lentil Cauliflower Curry, Vegetarian Indian Food

Did you try this dish? I wish to see! Follow Well Plated on Instagram, snap an image, and tag it #wellplated I enjoy to know what you are making!

This slow cooker dish for Cauliflower Curry with Red Lentils is my contribution to September’s Consume Seasonal dish round up. Every month, a team of bloggers and myself share a seasonal produce guide and feature recipes that highlight the fruits and veggies that are in their prime for the month. Here’s what’s at the peak of its taste (and happily its best cost of the year) in September, along with a list of tasty recipes to influence your seasonal cooking.

    • Shredded Hoisin-Blackberry Chicken Tacos with Crunchy Slaw by Drifting Kitchen Area
    • Raspberry Peach Hand Pies by Food Lover Crush
    • Roasted Red Pepper and Sugary Food Potato Soup by Cafe Johnsonia
    • Pumpkin Apple Cake with Caramel Sauce by Climbing Grier Mountain
    • Zucchini Banana Brownies by Cooking Area Confidante
    • Pesto Chicken Stuffed Spaghetti Squash by Cookin’ Canuck
    • Classic Carrot Cake by Vintage Mixer
    • Easy Roasted Vegetable Spaghetti by Simple Bites
    • Peach and Arugula Pizza by Letty’s Cooking area
    • Thai Carrot Cucumber Noodle Salad with Peanut Lime Dressing by Flavor the Moments
    • Creamy Tomatillo Cattle Ranch Dressing by Mountain Mama Cooks

I’m an ambassador for Bob’s Red Mill and am partnering with them to share this post and dish. As constantly, all opinions are my own and thanks for supporting the brand names that make it possible for me to share quality material with you! You can also visit BobsRedMill.com for a $1 off voucher for any item and more dish motivation.

This post contains some affiliate links, which means that I make a little commission off items you acquire at no extra cost to you.

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