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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.
Slow cooker lentil curry
  • Makes 4 servings
  • Prep Time 10 minutes
  • Cook Time 4 hours


  • 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


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.
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.
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
Amount Per Serving
Calories 380
% Daily Value*
Total Fat 19g
Total Carbohydrates 39g
Dietary Fiber 14g
Sugars 9g
Protein 16g
* Percent Daily Values are based on a 2000 calorie diet.

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