Slow cooker cauliflower with lentil and chilli dhal

Packed with delicious spices, this slow cooked cauliflower is guaranteed to hit the spot.

Slow cooker cauliflower with lentil and chilli dhal

Serves

4

Prep

10m

Cooking

4h

Ingredients

  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbs finely grated ginger
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 1/2 tsp garam masala
  • 1/2 tsp ground cinnamon
  • 1 long red chilli, seeded, finely chopped
  • 1 1/2 cups (300g) dried green lentils, rinsed, drained
  • 250g cherry tomatoes, halved
  • 1 head (about 1kg) cauliflower, outer leaves removed
  • 1/2 cup (125ml) coconut milk
  • 60g baby spinach leaves

Method

STEP 1

Combine the onion, garlic, ginger, turmeric, cumin, garam masala, cinnamon, chilli, lentils, tomato and 3 cups (750ml) water in a slow cooker. Top with the cauliflower. Cover and cook for 4 hours on high (or 6 hours on low) or until the lentils and cauliflower are tender.

STEP 2

Transfer the cauliflower to a plate. Add coconut milk and spinach to the lentil mixture and stir to combine.

STEP 3

Cut the cauliflower into wedges and serve with the lentil mixture.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.