Crockpot Red Curry Lentils
Ingredients
- 4 cups regular brown lentils
I used maasor lentils this time
- 2 onions
diced
- 4 cloves garlic
minced
- 1 tablespoon minced ginger
- 4 tablespoons butter
optional
- 5 tablespoons red curry paste
- 1 tablespoon garam masala
- 1 1/2 teaspoon turmeric
- 2 teaspoon sugar
- a few good shakes of cayenne pepper
- 2 cans tomato puree
29 ounces each
- 1 teaspoon salt plus more to taste
- 1/2 cup coconut milk or cream
- cilantro for garnishing
- rice for serving
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 your want your lentils to be. For me, 1 1/2 cans of tomato puree plus the 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.
Crockpot Red Curry Lentils
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About this Recipe
Craving a wholesome, flavor-packed meal that practically cooks itself? These Crockpot Red Curry Lentils deliver on taste and convenience, making weeknight dinners a breeze. It’s a truly satisfying dish that comes together with minimal fuss.
The magic of this recipe lies in your slow cooker, which transforms simple ingredients into a rich and aromatic meal. Just combine everything, and let the crockpot work its slow, gentle magic, infusing the lentils with deep red curry flavors. This hands-off approach ensures a deeply flavorful result without constant attention.
Prepare for a hearty and comforting bowl, brimming with the warmth of red curry, the earthy notes of brown lentils, and a hint of sweetness balanced by a touch of heat from cayenne. The slow cooking process tenderizes the lentils beautifully, creating a satisfying texture that's perfect for a nourishing meal. You'll love how incredibly easy it is to achieve such complex and inviting flavors.
This recipe is wonderfully adaptable to your pantry and preferences. While regular brown lentils (like maasor lentils) create a robust base, you can experiment with similar varieties. For an even richer texture and flavor, don't skip the optional butter. If you prefer, you can use coconut cream instead of milk for extra decadence. Feel free to adjust the cayenne pepper to your preferred spice level, or omit it entirely for a milder curry.
Serve these comforting red curry lentils over a bed of fluffy rice to soak up all the flavorful sauce. A generous sprinkle of fresh cilantro provides a vibrant finish and a burst of herbaceous freshness, making it perfect for a cozy family dinner.