Monday, July 1, 2013

Crockpot Red Curry Lentils

Here's an amazing recipe from Pinch of Yum - Red Curry Lentils.  The flavors and texture are excellent and the smell is divine!  Not to mention, it can all be thrown in a slow cooker and feeds an army.  Like most curry recipes, it's great as leftovers and Annalyn LOVES it!  This will definitely become a regular at our house.

Crockpot Red Curry Lentils
- 4 c. regular brown lentils
- 2 onions, diced
- 4 cloves garlic, minced
- 1 T. minced ginger
- 4 T. butter (optional)
- 5 T. red curry paste
- 1 T. garam masala
- 1 1/2 t. turmeric
- 2 t. sugar
- a few good shakes of cayenne pepper
- 2 cans tomato puree (29 oz. each)
- 1 t. salt plus more to taste
- 1/2 c. coconut milk or cream
- 1 bunch cilantro, chopped (keep some for garnish)
- rice for serving

Directions: (taken directly from author's directions)
1.  Rinse the lentils and place them in a large crockpot.  Add the diced onions, garlic, ginger, butter, curry paste, garam masala, turmeric, sugar, and cayenne.  Stir to combine.

2.  Pour just 1 can of tomato puree over the lentils.  Re-fill the can with water twice and add to the crockpot.  Stir to make sure that the lentils are covered with liquid.  Cover and cook on high for 4-5 hours or low for 7-8 hours.

3.  Check once or twice during cooking to add more water or tomato puree if the lentils are soaking up all the liquid.  The amount of water or tomato puree you add depends on how soupy you want your lentils to be.  For me, 1 1/2 cans of tomato puree plus two cans of water was perfect.  Taste and season with salt.  Lentils will be soft when they are done cooking.

4.  Stir in the coconut milk and sprinkle with cilantro just before serving.  Serve over rice or Naan bread.

To give you an idea of how many people this serves...
Michael, Annalyn & I ate it for 3-4 meals,
plus I sent two large containers home with friends!

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