Step 1

Place the lentils in the bottom of a 4- to 6-quart slow cooker coated with cooking spray. Add the cauliflower, onions, curry paste, garlic, ginger, turmeric, garam masala, salt, and cayenne; stir to coat. Add broth and stir well to combine.Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours, until the lentils are soft and cauliflower is tender.

Step 2

Remove lid, turn slow cooker OFF, and stir in coconut milk and dates. Let sit, uncovered, for 10 minutes, before serving over rice or grain of choice.Garnish with fresh cilantro or parsley, and pomegranate arils (or pickled red onion), if desired.