Crockpot Red Curry Lentils
Ingredients
The lentils and vegetables
-
4
cups
regular brown lentils
-
2
onions, diced
-
4
cloves
garlic, minced
-
1
tablespoon
minced ginger
The spices and flavorings
-
4
tablespoons
butter (optional)
-
5
tablespoons
red curry paste
-
1
tablespoon
garam masala
-
1 ½
teaspoons
turmeric
-
2
teaspoons
sugar
-
a few good shakes
cayenne pepper
-
1
teaspoon
salt plus more to taste
The liquids
-
2
cans
tomato puree (29 ounces each)
-
½
cup
coconut milk or cream
For serving
-
cilantro for garnishing
-
rice for serving
Instructions
- Rinse the lentils and place them in a large crockpot, adding the onions, garlic, ginger, butter, curry paste, garam masala, turmeric, sugar, and cayenne.
- Stir to combine and pour one can of tomato puree over the lentils, refilling the can with water twice and adding it to the crockpot.
- Stir to ensure the lentils are covered with liquid and cook on high for 4-5 hours or low for 7-8 hours.
- Check occasionally and add more water or tomato puree if needed, adjusting to your desired consistency.
- Once cooked, stir in the coconut milk and sprinkle with cilantro before serving over rice or naan.
Nutrition Facts (estimated)
Servings
16
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
12g
Sodium
500mg
Cholesterol
20mg
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