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Crockpot Red Lentil Coconut Curry with Sweet Potatoes
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 cup red lentils, rinsed
  • 2 medium sweet potatoes, peeled and diced
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 can (14 ounces) coconut milk
  • 1 can (14 ounces) diced tomatoes
  • 3 cups vegetable broth
  • Salt and pepper, to taste
  • Cooked rice, for serving
  • Fresh cilantro, for garnish

Instructions
 

  • Place the red lentils, sweet potatoes, onion, and garlic in the slow cooker.
  • Add the curry powder, turmeric, and cumin, then stir to coat the vegetables and lentils.
  • Pour in the coconut milk, diced tomatoes, and vegetable broth. Add salt and pepper to taste and stir everything together.
  • Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the lentils and sweet potatoes are soft.
  • Stir the curry well, then serve over rice and top with fresh cilantro.

Notes

If the curry thickens more than you like during cooking, stir in an extra half cup of broth before serving. The red lentils break down naturally to create a creamy base, so no extra thickeners are needed. Leftovers reheat well on the stove with a splash of water to loosen the texture.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker