Title: Coconut Lentil Curry
Categories: Crockpot, Indian
Yield: 1 Batch
28 oz Can fire-roasted crushed
-tomatoes
3 c Low-sodium vegetable or
-chicken broth
2 c Dried brown lentils
1 md Yellow onion; finely chopped
3 cl Garlic; minced
1 tb Garam masala
2 ts Ground turmeric
2 ts Kosher salt
1/2 ts Freshly ground black pepper
14 oz Can unsweetened full-fat
-coconut milk
Cooked basmati rice; for
-serving
Fresh cilantro; chopped; for
-garnish
Preparation time: 5 minutes
Cooking time: 8 hours
Place the tomatoes, broth lentils, onion, garlic, garam masala,
turmeric, salt, and pepper in a 6-quart or larger slow cooker and
stir to combine. Cover and cook on the LOW setting until the lentils
are tender and most of the liquid is absorbed, 7 to 8 hours.
Stir in the coconut milk. Serve over basmati rice and top with fresh
cilantro.
Storage: Refrigerate leftovers in an airtight container for up to 1
week or freeze for up to 3 months.
