Coconut Curry Lentils with Basmati Rice
Equipment
- Slow Cooker
Ingredients
- 1 cup dried brown lentils, rinsed
- 1 (14-ounce) can full-fat coconut milk
- 1 (14-ounce) can diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- Cooked basmati rice, for serving
- Chopped fresh cilantro, for garnish
Instructions
- Add the rinsed lentils, coconut milk, diced tomatoes, vegetable broth, curry powder, garlic powder, ground ginger, and salt to the slow cooker.
- Stir the ingredients once to combine everything evenly.
- Cover and cook on low for 7 to 8 hours, until the lentils are soft and the sauce has thickened.
- Taste and adjust salt if needed before serving.
- Spoon the lentils over cooked basmati rice and top with chopped cilantro.
Notes
For a thicker texture, mash a few lentils with the back of a spoon near the end of cooking. Leftovers keep well in the fridge for up to four days and reheat smoothly on the stovetop with a splash of broth. If you prefer a milder flavor, reduce the curry powder to one tablespoon.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker
Cuisine: Indian
Equipment: Slow Cooker