Why I Love This Slow Cooker Cauliflower Curry Soup Recipe
Why is this Iowa boy making curry? It’s a fair question. I haven’t traveled the world chasing every regional curry, but I’ve fallen in love with the bold spices and comforting flavors that make a good curry so satisfying. My version isn’t traditional — I use a slow cooker and a few shortcuts — but it delivers on warmth, depth, and aroma every time.
Curry can take endless forms: vegetable-forward, meat-based, mild or fiery. To simplify the spice mix here I start with a store-bought red curry paste, which gives consistent flavor without a long list of individual spices. From there, a few fresh ingredients round things out for a bright, layered result.
After a quick blitz in the food processor and a brief sauté to bloom the paste, the mixture goes into the slow cooker with cauliflower, chickpeas, aromatics, and stock. The slow cooker does the heavy lifting, filling your home with a cozy scent while everything becomes tender and melds together. I like to serve this over rice with a squeeze of lime and a dollop of yogurt — simple additions that make the bowl feel complete.
Follow These Tips
Serving & Storage
To serve – Ladle the soup hot from the slow cooker and finish with fresh cilantro, a spoonful of yogurt or sour cream, and lime wedges. Serve alongside naan or crusty bread, or spoon over steamed rice for a heartier meal.
To store – Refrigerate leftovers in an airtight container for up to 7 days. For longer storage, cool completely and freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
More Soup Recipes
- Chili Con Carne
- Sausage Meatball Kale Soup
- Chipotle Squash Soup
- Tomato and Roasted Red Pepper Soup
- Curry Butternut Squash Soup
- Slow Cooker Turkey, Sweet Potato, and Kale Soup
- Sausage Lentil Soup
Have I Convinced You to Make This Recipe?
I hope you try this recipe and enjoy a warm, flavorful meal with family or friends. If you make it, please leave a comment and a rating so others can see how it turned out — feedback helps everyone decide what to try next.
Slow Cooker Cauliflower Curry Soup
Ingredients
- 2 tbsp vegetable or grapeseed oil
- 2 cloves garlic
- 2 tbsp red curry paste
- 1 bunch cilantro stems (reserve leaves for garnish)
- 1 serrano pepper
- 2 tsp kosher salt
- 2 tsp turmeric
- 1 tbsp grated fresh ginger
- 3 tbsp almond flour
- 2 smashed lemongrass stalks
- 1 can no-salt-added chickpeas (drained and rinsed)
- 1 medium onion, diced
- 1 head cauliflower, cut into florets (about 4 cups)
- 4 cups chicken or vegetable stock
- 1 14-oz can whole fat coconut milk
- 2 cups frozen peas
- 1 cup basmati rice (optional)
- 2 cups water
- 1 tsp saffron threads (optional)
Instructions
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In a food processor combine 1 tablespoon of oil, garlic, red curry paste, cilantro stems, serrano pepper, kosher salt, turmeric, and grated ginger. Pulse until smooth and paste-like.
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Heat a small skillet over medium and add the prepared curry paste with the remaining 1 tablespoon oil. Cook, stirring, until the mixture darkens slightly and becomes fragrant, about 3–5 minutes. Transfer the paste to a 4–6 quart slow cooker.
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Add almond flour, smashed lemongrass stalks, chickpeas, diced onion, cauliflower florets (including the stem), and stock to the slow cooker. Cover and cook on low for 6–8 hours, until the cauliflower is tender.
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Near the end of cooking, prepare the rice: heat water with saffron threads until boiling, add the rice, reduce heat to low, cover, and cook until the liquid is absorbed and the rice is tender, 15–20 minutes.
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When the slow cooker finishes, stir in frozen peas and coconut milk until the milk solids dissolve. Remove and discard the lemongrass stalks. Adjust seasoning to taste.
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Serve the curry over the prepared rice and garnish with cilantro leaves, lime wedges, and plain yogurt or sour cream if desired.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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