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Slow Cooker Thai Coconut Lentil Curry with Brown Rice
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 1 can (13.5 oz) coconut milk
  • 3 tablespoons Thai red curry paste
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 carrots, sliced into rounds
  • 1 red bell pepper, diced
  • 3 cups vegetable broth
  • 2 cups fresh spinach
  • 1/2 teaspoon salt
  • 2 cups cooked brown rice, for serving
  • Lime wedges and chopped cilantro, for serving

Instructions
 

  • Add the rinsed lentils, coconut milk, Thai red curry paste, diced onion, minced garlic, grated ginger, sliced carrots, diced bell pepper, vegetable broth, and salt to the slow cooker.
  • Stir everything together until the curry paste is mostly dissolved into the liquid.
  • Cover and cook on low for 6 hours or on high for 3 hours, until the lentils are tender and the carrots are soft.
  • Stir in the fresh spinach during the last 10 minutes of cooking so it wilts but stays bright.
  • Spoon the curry over cooked brown rice in bowls and finish with a squeeze of lime and a sprinkle of cilantro.

Notes

Add the spinach right at the end so it keeps some texture instead of turning mushy. If the curry tastes too thick after cooking, stir in a splash of broth or water to loosen it. Leftovers store well in the fridge for up to four days and reheat gently on the stove with a little extra liquid.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board