Slow Cooker Sweet Potato, Lentil and Cauliflower Curry
The work here is really in chopping the veggies; beyond that, this curry makes itself.
Servings: 8
Calories: 649kcal
Equipment
- slow cooker
Ingredients
- 1 medium head cauliflower florets only, about 3 cups
- 4 1/2 cups sweet potato peeled and cubed (from about 2 medium)
- 1 yellow onion finely chopped
- 2 1/2 cups water
- 2 cups dried red lentils rinsed
- 3 cups low-sodium vegetable broth
- 3 tbsp Thai red curry paste
- 3 cloves garlic minced
- 1 1/2 tsp ground coriander
- 2 tsp ground cumin
- 1 1/2 tsp ground turmeric
- 2 tsp fresh ginger grated peeled
- 1 cinnamon stick
- 1 tsp kosher salt
- 1 can tomato paste 6 oz
- 1 cup full-fat coconut milk 15 oz
- 1/2 cup fresh chopped cilantro leaves to top
- 4 green onions thinly sliced, to top
- toasted cashew halves to top (optional)
- 4 cups brown rice cooked, to serve
Instructions
- Coat a 5-6 quart electric slow cooker with cooking spray.
- Place all the ingredients Stir well to combine. Cover and cook on low for 7 hours. Turn off the heat, stir in coconut milk and remove cinnamon stick. Taste and adjust seasoning as needed.
Nutrition
Calories: 649kcal | Carbohydrates: 120g | Protein: 21g | Fat: 10g | Saturated Fat: 6g | Sodium: 703mg | Potassium: 1069mg | Fiber: 20g | Sugar: 6g | Vitamin A: 11840IU | Vitamin C: 8.2mg | Calcium: 115mg | Iron: 7.3mg
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