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.
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.