Instead of the first step, I just put in A LOT of pre-prepared red curry paste. It was easy and yummy!

2 medium shallots
1 can tomato paste
1 jalapeño chile
4 slice peeled ginger
2 clove garlic
2 tsp. ground cumin
2 tsp. ground coriander
2 c. vegetable broth
1½ c. lentils
1 can light coconut milk
3 c. large cauliflower florets
1 c. frozen peas
1 tbsp. fresh lime juice
Cooked basmati rice
⅓ c. chopped shelled unsalted pistachios
salt
black pepper

2 medium shallots 1 can tomato paste 1 jalapeño chile 4 slice peeled ginger 2 clove garlic 2 tsp ground cumin 2 tsp ground coriander 2 c. vegetable broth 1 ½ c. lentils 1 can light coconut milk 3 c. large cauliflower florets 1 c. frozen peas 1 tbsp fresh lime juice

n food processor, pulse shallots, tomato paste, jalapeño, ginger, garlic, cumin, coriander, and 1/2 teaspoon each salt and black pepper until mostly smooth; transfer to 7- to 8-quart slow cooker bowl.
To same slow cooker bowl, add broth, lentils, coconut milk, and 1 cup water, stirring to combine. Place cauliflower on top. Replace lid and cook on high 5 hours or on low 8 hours or until lentils are tender.
Into slow cooker bowl, stir peas, lime juice, and 1/4 teaspoon salt. Serve over rice; garnish with pistachios.