I’ve been wanting to make this for sometime now. My friend Cara had this recipe she used from ‘The Healthy Mummy’ which I’ve taken and adapted to suit me. I don’t usually have red curry paste sitting around so substituting it for mild curry powder was easy. You could also add coconut milk to this but I’m quite happy with the texture and taste without it.
Red lentils have now become a favourite ingredient. You can serve it with white rice, brown rice or quinoa. Why not some naan bread? The extra dollop of yoghurt really helps hit home with a nice creamy taste.
- 1 cup red lentils
- 1/2 an onion, diced
- 1 cloves garlic, minced
- 3 cups of cauliflower (or half a cauliflower) chopped
- 3 cups of vegetable stock
- 1 drop of ginger essential oil
- 2 tablespoons mild curry powder
- 1 teaspoons salt
- 1 teaspoon ground turmeric
- 1 drop of black pepper essential oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground smoke paprika
- 1 small can of creamed corn
- 1 tablespoon of tomato paste
- Freshly chopped cilantro, for serving
- Brown rice, white rice, cooked quinoa, farro, or similar for serving
- Spoonful of natural yoghurt
- Place the lentils in the bottom of a large slow cooker. Add the onions, garlic, cauliflower, ginger essential oil, black pepper essential oil, curry powder, salt, turmeric, cumin, smoked paprika, and then stir to combine.
- Pour the tomato puree over the top of the cauliflower and lentils. Pour 3 cups of vegetable stock over the slow cooker ingredients so that they are covered with liquid. Cover and cook on high for 4-5 hours or low for 7-8 hours, until the lentils are soft.
- Serve over brown rice, quinoa, or farro, topped with fresh cilantro and a spoonful of natural yoghurt. Enjoy!