An easy, hearty, slow cooker vegetarian meal with Indian spices. If you haven't tried lentils yet give them a try. You will be surprised how satisfying a meal like this really is. OK, this recipe is really huge. I think you could make half but watch the cooking time if you do. That said, I cook the whole dish, save enough for delicious leftovers and still freeze the rest for later. This recipe is a good example of an easy cooking strategy - cook once, eat twice (or four times in this case!).
7-8 hours in the slow cooker
A ton of food is all I can say
4 cups or so of brown or green lentils
2 onions, diced
4 cloves of garlic, minced
1 tablespoon of ginger, minced
1 tablespoon organic, grass-fed butter (optional but go for it if you are not vegan)
5 tablespoons red curry paste
1 tablespoon garam masala
1 1/2 teaspoons turmeric
a few good shakes of cayenne pepper
3 15 ounce can of good quality tomato puree (you may want a fourth on hand in case)
1 teaspoon salt plus more to taste
1/2 cup coconut milk or cream
cilantro chopped for garnishing
brown rice for serving
1. Rinse the lentils and place in a large slow cooker. Add the onions, garlic, ginger, butter, curry paste, garam masala, turmeric, and cayenne. Stire to combine.
2. Pour 2 cans of tomato puree over the lentils. Re-fill the cans with water twice and add to the slow cooker. Stir to make sure the lentils are covered with liquid. The amount of water or tomato puree depends on how soupy you want your lentils to be. I use one more can plus the water later in the cooking but you may want two more cans.
3. After 7-8 hours when lentils are soft, taste and season with salt.
4. Stir in the coconut milk when done cooking and add chopped cilantro on top for garnish. Serve over rice or naan bread.