Slow Cooker Meals {Curried Farro, Lentils & Cauliflower}
Hey everyone! You can never have too many slow cooker meals, so I’ve got one for you today that is not only easy but packed with nutrition and plenty of flavor, as well. Whether it is hot outside and you don’t want to turn on the stove or it is cold and you want a warm bowl of goodness, the slow cooker is such a great tool to have in your kitchen arsenal. Even if I am going to be home while cooking, I still love the ease of tossing everything in and letting it do its thing.
Slow Cooker Curried Farro, Lentils & Cauliflower
Makes 8 servings
- 1 cup farro, rinsed
- 1 cup red lentils, rinsed
- 2 medium carrots, sliced into rounds
- 1 onion, peeled & chopped
- 1 bell pepper, seeded & chopped
- 1 head of cauliflower, cut into florets
- 1 jalapeno pepper, seeded & minced
- 1 thumb-sized knob of ginger, peeled & minced
- 1/2 cup raisins
- 1 cup coconut milk
- 5 cups water (just enough to almost cover the vegetables)
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger (optional–I love ginger!)
- 1/4 teaspoon cayenne (if you want extra heat)
- fresh chopped mint to serve
Place everything in a 5-quart slow cooker. Gently mix together, then cover and turn to high heat. Cook for about 3 hours. If the lentils and farro aren’t cooked through, cover and cook for an additional 30 minutes until soft.
Spoon into bowls and sprinkle in some fresh chopped mint. Slow cooker meals are awesome as leftovers, so a big batch is great to make for weekly lunches or quick dinners once the kids are back in school!
Originally published on my Steemit page: https://steemit.com/food/@plantstoplanks/slow-cooker-magic-curried-farro-lentils-and-cauliflower
