Today, I made a Vegan Thai Curry Cauliflower Lentil Soup for dinner, with plenty for leftovers to take to work for the rest of the week.Although curry is relatively a quick meal, brewing it in the crock pot helps the flavors develop.
Additionally, layering the lentils and vegetables in the crock pot, in the right order, helps to cook everything evenly. In turn, the spices soak into the cauliflower, lentils and sweet potatoes.
The low heat is also important, because you don’t want the cauliflower to cook too quickly and get mushy. The cauliflower should be firm, and the sweet potatoes perfectly soft. So, don’t try to speed up the process.
Although most recipes call for high fat coconut milk, it isn’t necessary. Instead, opt for low-fat coconut milk which contains 50% of your daily Vitamin B12 requirements.
Furthermore, 1/4 cup of Low fat coconut milk has only 4 calories compared to full fat count milk with 140 calories. Low-fat coconut milk also only contains 4 grams of fat for 1/4 cup compared to 10 grams in full fat coconut milk.
Markedly, red curry has a unique spicy, sweet, taste. Combined with ginger, the sauce develops fully.
As a result, coconut milk brings the spicy temperature down and provides a creamy, tasty broth. The chickpeas, cauliflower, and sweet potatoes absorb the flavors and bath in the broth.
Garnish with a few peanuts, a lime wedge, cilantro and a Sriracha drizzle if you dare.
*Modification: if you don’t have a crockpot, follow the same directions, and bring all ingredients to a boil. Cover, reduce heat to medium low and cook for an hour, stirring every once in a while. Right before serving, complete the other steps by adding the lime juice, coconut milk, etc.Print
Try this simple Thai Curry Soup with lentils, sweet potatoes, chickpeas, brown rice, onions, red bell peppers, and tomatoes in a creamy coconut curry broth made in the crock pot. You will love the flavors.
- 2 cups dry uncooked Brown or Green Lentils, rinsed
- 1 large, diced White Onion
- 2 small or 1 large Sweet Potato, diced skin on
- 1 head Cauliflower, cut into small pieces
- 1 15 ounce can Chickpeas, drained and rinsed
- 4 cups Organic Vegetable Broth
- 2 15 ounce cans Muir Glen Diced Canned Tomatoes
- 1 large, diced Red Bell Pepper
- 1, seeded and diced Jalapeño (seeds removed)
- 1 Tablespoon zested Fresh Ginger Root
- 3 Tablespoons Red Curry Paste
- 1 Tablespoon Curry Powder
- 3 teaspoons Turmeric
- 1/4 teaspoon Cayenne Pepper
- 2 teaspoons Cumin
Reserve for end of cooking/garnish
- 1 15 ounce cans Low-fat Coconut Milk
- 3 Tablespoons Lime Juice
- 2 cups cooked Brown Rice
- Drizzle for garnish Sriracha
- 1/4 cup chopped Cilantro
- 3 cut into wedges Lime
Put these ingredients in the crockpot, layering in order
- 2 cups rinsed lentils in the crock pot first.
- Add diced onions, red bell pepper, and jalapeno.
- Add 2 cups of vegetable broth, covering lentils, onions and peppers.
- Add diced sweet potatoes ,cauliflower, and chickpeas.
- Add curry paste, the cans of diced tomatoes and seasonings.
- Pour remaining broth over the top.
- DO NOT STIR. Leave it.
- The layered ingredients will cook everything evenly.
- Cook for 4-6 hours on low.
About 20 minutes before serving
- Add 1 cans of low-fat coconut milk.
- Add 2 cups cooked brown rice.
- Add 3 Tablespoons of lime juice.
- Stir and put top back on the crock pot for 15 minutes
- Garnish with cilantro, a lime wedge, and a drizzle of Sriracha (if you like it hot).
- Add peanuts for an added crunch.