Slow Cooker Red Lentil Curry with Sweet Potatoes
6 servings
portions20 minutes
temps actif6 hours 20 minutes
temps totalIngrédients
2 cups dried red lentils
6 cups peeled, cubed sweet potato ((about 3 medium))
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
1/2 tablespoon coconut sugar or light brown sugar
1 teaspoon ground ginger
3/4 teaspoon kosher salt
3 cloves garlic (minced (about 1 tablespoon))
1 (6-ounce) can tomato paste
1 cup canned light coconut milk
Cooked brown rice or quinoa
Fresh cilantro ((highly encouraged))
Lemon or lime wedges ((optional but tasty))
Instructions
Coat a 5-quart or larger slow cooker with nonstick spray. Rinse the lentils, then add them to the slow cooker. Add the sweet potato, vegetable broth, water, shallot, curry paste, garam masala, turmeric, sugar, ginger, salt, garlic, and tomato paste. Stir well to combine. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours, until the lentils and sweet potatoes are tender. Turn off the heat and stir in the coconut milk. If youâd like a thinner consistency, stir in additional broth or water.
Taste and adjust seasoning as desired. Serve hot over prepared brown rice or quinoa. Garnish with lots of fresh cilantro and a squeeze of lemon or lime.
Nutrition
Taille de Portion
1.5 cups
Calories
354 kcal
Lipides Totaux
4 g
Lipides Saturés
3 g
Lipides Insaturés
-
Acides Gras Trans
-
Cholestérol
-
Sodium
-
Glucides Totaux
66 g
Fibres Diététiques
11 g
Sucres Totaux
17 g
Protéines
17 g
6 servings
portions20 minutes
temps actif6 hours 20 minutes
temps total