Ingredients:

  • 1 tbsp coconut oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp mild curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp red chili flakes
  • 1 cup dried red lentils, rinsed
  • 1 small head of cauliflower, cut into 1-inch florets
  • 1 can (14.5 oz) diced tomatoes
  • 3 cups low sodium vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Sauté the onion, garlic, and ginger in a pan with oil over medium heat until the onions are translucent and fragrant (about 5 minutes).
  2. Stir in the curry powder, turmeric, cumin, and chili flakes for 60 seconds until spices are toasted.
  3. Transfer the sautéed mixture to the slow cooker. Add rinsed red lentils, diced tomatoes, vegetable broth, salt, and pepper. Stir until combined.
  4. Cover and cook on Low for 6 hours or High for 3 hours.
  5. Approximately 1 hour before cooking ends (on Low) or 45 minutes (on High), gently fold in the cauliflower florets.
  6. Once cooking is complete, stir in the coconut milk and lime juice until the curry is creamy. Let sit for 5 minutes to thicken before serving.
  7. Garnish with chopped fresh cilantro.