Red Lentil Cauliflower Curry

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5 from 1 vote

Red Lentil Cauliflower Curry

Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Main Course
Diet: Gluten Free, Low Calorie, Dairy Free, Low Carb, Vegan, Vegetarian
Keyword: precooked
Main Protein: Vegetarian
Cooking Method: Slow Cooker
Servings: 4
Calories: 166kcal

Ingredients

  • 2 cups split red lentils
  • 1 onion diced
  • 2 clove garlic minced
  • 1 head cauliflower chopped
  • 1 Tbsp. ginger minced
  • 2 Tbsp. red curry paste
  • 1 1/2 tsp. salt
  • 1 tsp. ground turmeric
  • 2 tsp. garam masala
  • 1/2 tsp. cayenne pepper
  • 29 oz. tomato puree
  • 1 3/4 cups water
  • 1/2 cup coconut milk full fat
  • 1 large (gallon) freezer bag or reusable silicone bag

For day of cooking:

  • cilantro freshly chopped for garnish

Instructions

Assembly instructions:

  • Place all ingredients except the coconut milk and cilantro in the slow cooker. Cook on high for 3-5 hours or on low for 4-6 hours until lentils are soft.
  • Stir in coconut milk. Allow mixture to cool and transfer to a large resealable freezer bag. Remove excess air, seal, and freeze.

Cooking instructions:

  • Thaw. Reheat and serve. If desired, top with fresh cilantro.

Nutrition

Calories: 166kcal | Carbohydrates: 24g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 941mg | Potassium: 1036mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2334IU | Vitamin C: 26mg | Calcium: 67mg | Iron: 5mg