The wonderful and terrible thing about graduating from Notre Dame is that my friends from college live all over the country.
The positive is that whether I’m traveling Cape Cod, Hawaii, San Diego, Philadelphia, or New York City, I can almost always find a college pal to meet up with.The downside is, I often see these friends less than once a year.
This past weekend, Ben and I headed back to campus for the season’s opening football game, and I was incredibly blessed by the fact that so many of my friends returned to campus for the game. It was a night game, which gave us plenty of time to catch up during a full day of tailgating, though as we hugged goodbye to head to our separate seats, it didn’t feel like nearly long enough. Time with dear friends, it seems, is one of life’s greatest comforts of all—with this slow cooker red lentil cauliflower curry being a close second. This slow cooker red lentil cauliflower curry offers the richness and warmth that I crave in my comfort food.
Unlike typical comfort-food recipes, this red lentil curry with cauliflower is healthy, so instead of feeling weighed down after a big serving, I feel soothed and satisfied (this Instant Pot Lentil Curry has a similar effect).Leftovers can be easily enjoyed for lunch—leaving me full and happy (like this Coconut Curry), versus ready to slip into a food coma at my desk.Plus, during busy work weeks, this recipe is a breeze to prepare since it’s made entirely in a crockpot (similar to this Red Lentil Curry with Sweet Potatoes.
How to Make Slow Cooker Red Lentil Cauliflower Curry
Like 99% of my slow cooker recipes, this cauliflower curry requires almost zero prep beyond a little chopping: simply mix the ingredients together in your crockpot, set it, and go about your business.
The Ingredients
Tomato Puree. The base for our simple, homemade red curry sauce.Red Curry Paste. Choose your favorite brand and adjust the amount accordingly to suit your taste preferences since some red curry pastes can be spicier than others. (Make this Thai Chicken Curry with leftover curry paste.)Coconut Milk. Creamy canned coconut milk cuts through the acidity of the tomatoes and the heat of the red curry paste.Cauliflower. A classic vegetable often used in curries (see this Curry Roasted Cauliflower Salad with Chickpeas and Sweet Potatoes), because its mild taste can fully absorb the flavors of the sauce.Red Lentils. Make this dish hearty and filling (like this Curry Lentil Soup). These mighty little legumes are filled with fiber, and a single serving contains a whopping 13 grams of protein. Onion + Garlic. Adds a layer of added zip to the cauliflower curry.Ginger. I love the bold, spicy bite fresh ginger gives any dish.Spices. A blend of turmeric, coriander, cumin, cayenne, and cardamom season the dish with fragrant, earthy flavors with just the right amount of kick.
Cilantro. The perfect finish that adds color and freshness to this hearty dish.Brown Rice. My favorite way to enjoy this red lentil curry is over a bed of brown rice. Quinoa, farro, or basmati rice would be equally delicious.
The Directions
Storage Tips
To Store. Place leftover curry in an airtight storage container in the refrigerator for up to 3 days.To Reheat. Gently rewarm leftovers in a Dutch oven on the stove over medium-low heat. You can also reheat this recipe in the microwave.To Freeze. Store curry in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Related Recipes
Slow Cooker Chicken CurryLentil Salad with Roasted Cauliflower and MushroomsPotato CurryPumpkin Curry Soup
