Red Lentil Curry with Sweet Potatoes
Ingredients
The curry
-
2
cups
dried red lentils
-
6
cups
peeled, cubed sweet potato
-
4
cups
low-sodium vegetable broth
-
1
cup
water
-
1
small
shallot, finely chopped
-
3
tablespoons
Thai red curry paste
-
1
tablespoon
garam masala
-
1
teaspoon
turmeric
-
½
tablespoon
coconut sugar or light brown sugar
-
1
teaspoon
ground ginger
-
¾
teaspoon
kosher salt
-
3
cloves
garlic, minced
-
1
6-ounce can
tomato paste
-
1
cup
canned light coconut milk
For serving
-
as needed
cooked brown rice or quinoa
-
as needed
fresh cilantro
-
as needed
lemon or lime wedges
Instructions
- Prepare the slow cooker by coating it with nonstick spray.
- Rinse the lentils and add them to the slow cooker along with the sweet potato, vegetable broth, water, shallot, curry paste, garam masala, turmeric, sugar, ginger, salt, garlic, and tomato paste.
- Stir the mixture well to combine all ingredients.
- Cover the slow cooker and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours until the lentils and sweet potatoes are tender.
- Once cooked, stir in the coconut milk and adjust the consistency with additional broth or water if desired.
- Taste and adjust the seasoning as needed.
- Serve hot over prepared brown rice or quinoa, garnished with fresh cilantro and a squeeze of lemon or lime.
Nutrition Facts (estimated)
Servings
6
Calories
354
Total fat
4g
Total carbohydrates
66g
Total protein
17g
Sodium
20mg
Cholesterol
0mg
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