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Slow Cooker Vegetable Curry with Lentils
Cauliflower, carrots, peas, and lentils slow cooked with ginger, garlic, and Indian spices.
servings: 8
total time: 4 hours 30 minutes
recipe by: Rae
Ingredients
- 1 cup brown lentils
- 4 TBSP coconut oil
- 1 TBSP fresh chopped garlic
- 1 TBSP fresh chopped ginger
- 1 TBSP fresh chopped serrano chile
- 1 TBSP cumin
- 1 TBSP coriander
- 1 TBSP garam masala
- 1 tsp turmeric
- 1 TBSP kosher salt
- 1 head cauliflower
- 1 medium onion, chopped
- 2 medium carrot, chopped
- 2 cups vegetable broth
- 1 cup frozen peas, thawed
- 2 TBSP lime juice
Directions
- Rinse lentils and set aside.
- In a large slow cooker mix the coconut oil, garlic, ginger, serrano chile, cumin, coriander, garam masala, turmeric, and salt and stir together well.
- Stir in the cauliflower, onion, carrot and vegetable broth.
- Stir in lentils.
- Place the lid on the slow cooker and set on high for 4 hours until lentils are soft. After 3 1/2 hours stir in the peas and return the lid.
- Add lime juice and taste, add salt and pepper if needed.
- Serve over steamed rice with flat bread.
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