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Found this red lentil curry right when life was wild and I needed quick healthy meals. Creamy coconut, sweet potatoes, and a touch of spice come together for the coziest comfort food. Plus, every time it simmers in my slow cooker, the house smells amazing and I barely have to lift a finger.
Irresistible Bowl of Comfort
The magic is in the way red lentils melt down and turn silky, while sweet potatoes stick around for cozy bites. Thai curry paste with garam masala adds layers of bold flavor. The best part? I toss it all in my slow cooker, head out, and dinner practically cooks itself.
What to Grab at the Store
- Fresh garnishes: Think cilantro, lime wedges, even a pinch of red chili flakes.
- 4 cups vegetable broth: Using low sodium gives you the upper hand with salt.
- 4 cloves garlic: Grate it or chop fresh for zingy flavor.
- 1 large onion: Dice it up fine to build a solid base.
- 2 cans coconut milk: Go full fat if you want it richer and creamier.
- 2 tablespoons garam masala: Fresh blends bring the most aroma and punch.
- 3 tablespoons Thai red curry paste: More paste, more heat—totally up to you.
- 2 large sweet potatoes: Peel, cube into chunks about an inch big (roughly 4 cups).
- 2 cups red lentils: Sift through and give a good rinse to clear out any grit.
Easy How-To Steps
- Finishing Touches
- Once cooked, check flavors and tweak if needed. Pop it over rice, add fresh cilantro, a squeeze of lime, and chili flakes if you're feeling spicy.
- Let It Cook
- Pop the lid on and set it for low (6-7 hours) or high (3-4 hours). Stir if you’re around. Lentils will soften up and it thickens beautifully.
- Load Your Slow Cooker
- Dump lentils, sweet potatoes, onion, garlic, curry paste, and garam masala into the cooker. Pour coconut milk and broth over everything. Give it a good stir so it's all mixed in.
- Prep Your Ingredients
- Rinse lentils under water till it runs clear. Chop sweet potatoes into little cubes. Dice onion, grate or mince your garlic—just get everything prepped and ready.
Simple Ways to Win
- Taste before plating anything so you can dial up salt or heat if you want.
- For a boost, toss in spinach or kale near the end. Greens add extra goodness.
- If you want to avoid sticking, give it a good stir whenever you’re nearby.
- Pick coconut milk based on how creamy you want things—either style is great.
- Lentils really need that rinse for top texture and to get rid of odd bits.
Storing for Later
Stash leftovers in containers and they’ll hang out happily in the fridge for up to four days. Gently reheat on the stove—add a splash of broth if it looks too thick. You can freeze it in single portions, just thaw in the fridge overnight. It thickens over time, so loosen it up with a little broth when warming.
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Frequently Asked Questions
- → Should I soak red lentils first?
Nope, just rinse them thoroughly. They soften as they cook and make the dish naturally thick and smooth.
- → When should I add coconut milk?
Stir it in toward the end to keep it from separating. It also cools things down for serving.
- → Can I make this less hot?
Absolutely, use less curry paste. The coconut milk balances the spice, and you can always adjust at the end.
- → Does freezing work with this?
Sure, it freezes for up to 3 months. The texture might change a bit, but it still tastes great when reheated.
- → What if the curry’s too thick or runny?
Thin it by adding extra broth or water. For thicker curry, leave it uncovered to simmer longer.