Vegan • Gluten-Free • Dairy-Free

Lentil Curry + Cauliflower

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Course: Lunch or Dinner
Servings

4

servings
Total Time

4

hours 
Calories

380

kcal

Ingredients

  • 2 Tbsp. olive oil

  • 1 medium onion, diced

  • 1 Tbsp. garlic, minced

  • 2 1/2 cups cooked lentils

  • 8 oz tomato paste

  • 16 oz (1 can) full-fat coconut milk, divided

  • 2 1/2 cups water

  • 2 tsp. garam masala

  • 1 tsp. garlic powder

  • 1 tsp. cumin

  • 1/2 tsp. ginger

  • 4 cups cauliflower florets

  • to taste sea salt

  • to taste black pepper, ground

Directions

  • In a medium skillet, heat olive oil over medium heat. Add in onion and garlic and sauté until fragrant, then transfer to a slow cooker.
  • Mix lentils, tomato paste, 1 ½ cups of the coconut milk, water and seasoning into the slow cooker and cook mixture on low for 3 to 4 hours, or until tender.
  • When ready to serve, steam cauliflower separately until tender. Add to medium bowl and mash with fork until well blended. Add reserved coconut milk and sea salt to taste and serve with lentils.

Notes

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Nutrition Facts

4 servings per container


  • Amount Per ServingCalories380
  • % Daily Value *
  • Total Fat 19g 30%
    • Total Carbohydrate 39g 13%
      • Dietary Fiber 14g 57%
      • Sugars 9g
    • Protein 16g 32%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.