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+ servings
4.75 from 4 votes

Slow Cooker Spiced Lentils and Cauliflower from Inspiralize Everything

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yields: 8 -10 servings


  • 2 cups brown lentils
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 1/2 teaspoons minced fresh ginger
  • 2 1/2-3 tablespoons red curry paste to taste
  • 1 1/2 teaspoons garam masala
  • 2 bay leaves
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt plus more as needed; I used 3/4 teaspoon
  • 1/4 teaspoon cayenne pepper more to taste
  • 1 14.5- ounce can crushed tomatoes
  • 3 tablespoons tomato paste
  • 4 cups low-sodium vegetable broth
  • 4 cups chopped cauliflower florets
  • 8 large carrots peeled, spiralized, and then roughly chopped or processed in a food processor to create "rice"
  • 1 batch creamy cashew raita
  • Cooked brown rice optional, for serving
  • Large handful fresh cilantro optional, for garnish


  • Rinse lentils and place them in a 6-quart slow cooker. Add the onion, garlic, ginger, curry paste, garam masala, bay leaves, turmeric, cumin, salt, and cayenne. Stir to combine thoroughly.
  • Add the canned tomatoes, tomato paste, broth, and cauliflower. Stir well to combine, making sure the lentils are mostly submerged. Cover and cook on high for 3 1/2 hours.
  • Stir in the carrot rice and cook together until the lentils and rice are soft but not mushy, about 30 minutes more.
  • Remove the bay leaves. Serve the mixture over rice, if desired, and top with cashew raita and cilantro sprigs.


Leftover curry will keep in an airtight container in the fridge for up to 5 days and can be frozen for up to 4 weeks.