Red Curry Crockpot Lentil Recipe
This recipe is simple to put together, and cooks up beautifully in the crockpot. Add more coconut milk if your family finds it too spicy, or top with a little sour cream. You can use any type of lentil, but the red ones will make more of a soft texture, as opposed to a firmer lentil, which will give a different mouth-feel for the dish. Either way, this is a delicious, vegetarian, high fibre meal that is easy and inexpensive. (As a tip, the leftovers make a great topping for baked potatoes!)
- 2 cups dry lentils (French lentils hold their shape well for this dish)
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 tablespoon minced ginger
- 2 tablespoons red curry paste (or more if you like it spicier)
- 1/2 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon sugar
- 1 can tomato puree, or diced tomatoes (28 ounce size)
- 1/2 teaspoon salt
- ½ cup coconut milk
- Chopped cilantro for garnishing
- rice for serving
- Rinse the lentils, place them in a crockpot. Top with the diced onions, garlic, ginger, curry paste, garam masala, turmeric, and sugar.
- Pour tomatoes over the lentils, then add one can worth of water. Stir to ensure all ingredients are covered by liquid. Cover and cook on high for 4-5 hours or low for 7-8 hours.
- During cook time, check to see if you need more liquid. You can add more tomato puree, or water if needed.
- Add salt, if you need it, during last hour or so of cooking time, and stir in coconut milk.
- Serve with rice and fresh, chopped cilantro.
This dish pairs beautifully with roasted cauliflower, or carrots.
Per Serving (not including rice or cilantro):
- calories – 445
- Carbohydrate – 75g
- Fat – 4.5g
- Fibre – 18.7g
- Protein – 25.6g