Slow Cooker Cauliflower Curry with red lentils
4.67 from 3 votes
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Slow Cooker Red Lentil Cauliflower Curry

Yield: 8 servings
Prep Time:
15 mins
An easy and healthy slow cooker recipe 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)
  • Freshly chopped cilantro — for serving
  • Brown rice, — cooked quinoa, farro, or similar for serving


  1. Place the lentils in the bottom of a 4-quart or larger slow cooker. Add the onions, garlic, cauliflower, ginger, curry paste, salt, turmeric, coriander, cumin, cayenne, and cardamom, then stir to combine.
  2. Pour the tomato puree over the top of the cauliflower and lentils. Refill the tomato puree can halfway with water, then pour it over the top of the slow cooker ingredients so that they are covered with liquid. Cover and cook 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.

Recipe Notes

*The spices with an asterisk can be replaced with 1 1/2 teaspoons of garam masala, a spice blend that can be found in some grocery stores and specialty food or spice shops. If you can't find garam masala, the spices I suggested in the recipe (which are more easily available), taste wonderful.
Course: Main Course
Cuisine: American, Indian
Keyword: Slow Cooker Curry, Slow Cooker Red Lentil Cauliflower Curry, Vegetarian Indian Food

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