Slow Cooker Sweet Potato, Lentil and Cauliflower Curry

The work here is really in chopping the veggies; beyond that, this curry makes itself. If you’d like to add some chopped greens (kale or spinach would be great), you could do so at the very end and let them wilt in the hot curry. I thought about adding frozen peas, too, which I may do next time around. You’ll have a little leftover coconut milk, which I save and use in smoothies so as not to waste any ingredients. Leftover curry is great for up to 5 days in the refrigerator, or freeze for harried weeknights in the future.

Ingredients

Non-stick cooking spray

1 medium head cauliflower, florets only, about 3 cups

4 1/2 cups peeled, cubed sweet potato (from about 2 medium)

1 yellow onion, finely chopped

2 1/2 cups water

2 cups (400g) dried red lentils, rinsed

3 cups low-sodium vegetable broth

3 tablespoons Thai red curry paste (I use Thai Kitchen brand)

3 cloves garlic, minced

1 1/2 teaspoons ground coriander

2 teaspoons ground cumin

1 1/2 teaspoons ground turmeric

2 teaspoons grated peeled fresh ginger

1 cinnamon stick

1 teaspoon kosher salt

1 (6-ounce) can tomato paste

1 cup full-fat coconut milk

1/2 cup fresh chopped cilantro leaves, to top

4 green onions, thinly sliced, to top

toasted cashew halves, to top (optional)

Cooked brown rice or naan, to serve

Plain Greek yogurt, to serve (omit to keep recipe vegan)

Instructions

Coat a 5-6 quart electric slow cooker with cooking spray.

Place the cauliflower, sweet potato, onion, water, lentils, broth, curry paste, garlic, coriander, cumin, turmeric, ginger, cinnamon stick, salt, and tomato paste in the slow cooker. 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.

Serve with rice, chopped cilantro, green onions, toasted cashews and a spoonful of plain yogurt.