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Slow Cooker Lentil Curry and Cauliflower
This vegan meal is built with plant-based protein, complex carbs, and a delicious curry taste.
Ingredients
- 2 tbs. olive oil
- 1 medium onion, diced
- 1 tbs. garlic, minced
- 2 1/2 cups cooked lentils
- 8 oz. tomato paste
- 1 can (16 oz.) full-fat coconut milk
- 2 1/2 cups water
- 2 tsp. garam masala
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1/2 tsp. ginger
- 4 cups cauliflower florets
- Sea salt and pepper to taste
Directions
STEP 1
Heat the olive oil in a medium skillet over medium heat. Add in the onion and garlic and sauté until fragrant. Transfer to a slow cooker.
STEP 2
Mix the lentils, tomato paste, one-and-a-half cups of the coconut milk, water, and spices into the slow cooker. Cook on low for three to four hours or until tender.
STEP 3
Right before you're ready to serve, steam the cauliflower until tender. Add the reserved coconut milk, sea salt, pepper, and lentil mixture.
Nutrition Facts
Servings Per Container
1
Amount Per Serving
Calories 380
% Daily Value*
30%
Total Fat 19g
13%
Total Carbohydrates 39g
57%
Dietary Fiber 14g
Sugars 9g
Protein 16g
* Percent Daily Values are based on a 2000 calorie diet.
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