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I discovered this red lentil curry recipe during a busy season when I needed healthy satisfying meals. The combination of creamy coconut milk warming spices and tender sweet potatoes creates pure comfort in a bowl. Every time I make it my kitchen fills with the most amazing aromatic spices and I love how the slow cooker does all the work.
A Cozy Bowl of Comfort
What makes this curry special is how the red lentils break down creating a velvety texture while sweet potatoes add hearty bites throughout. The Thai curry paste and garam masala bring such wonderful depth of flavor. Best of all I can throw everything in my slow cooker in the morning and come home to dinner ready to serve.
Your Shopping List
- 2 cups red lentils: Pick through and rinse well removes any debris.
- 2 large sweet potatoes: Peeled and cut into 1-inch cubes about 4 cups.
- 3 tablespoons Thai red curry paste: Adjust amount to control heat level.
- 2 tablespoons garam masala: Fresh spice blend provides best flavor.
- 2 cans coconut milk: Full fat makes it extra creamy.
- 1 large onion: Finely diced for the base.
- 4 cloves garlic: Minced or grated fresh.
- 4 cups vegetable broth: Low sodium lets you control salt level.
- Fresh garnishes: Cilantro lime wedges red pepper flakes if desired.
Step-by-Step Instructions
- Prep Your Ingredients
- Rinse red lentils in cold water until water runs clear. Peel and cube sweet potatoes into even 1-inch pieces. Dice onion and mince garlic.
- Load Your Slow Cooker
- Add lentils sweet potatoes onion garlic curry paste garam masala to slow cooker. Pour in vegetable broth and coconut milk stir until well combined.
- Let It Cook
- Cover and cook on low 6-7 hours or high 3-4 hours. Stir occasionally if possible. Lentils should be very tender and curry thick.
- Finishing Touches
- Once done taste and adjust seasonings. Serve hot over rice topped with fresh cilantro squeeze of lime and chili flakes if desired.
Keys to Success
- Don't skip rinsing lentils ensures best texture and removes any dirt.
- Choose your coconut milk based on desired richness light or full fat both work.
- Give curry occasional stir if you're home prevents sticking promotes even cooking.
- Add handful of spinach or kale at end for extra nutrition.
- Always taste before serving adjust salt and spices as needed.
Keep It Fresh
Store curry in airtight containers keeps well in fridge up to 4 days. Reheat gently on stove add splash of broth if needed to thin. For meal prep freeze portions up to 3 months thaw overnight in fridge. Curry might thicken after storing thin with broth when reheating.
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Frequently Asked Questions
- → Do I need to soak the red lentils first?
No, just rinse them well. Red lentils cook quickly and will break down naturally during the long cooking time, creating a creamy texture.
- → Why add coconut milk at the end?
Adding coconut milk at the end prevents it from separating during cooking and ensures a creamy texture. It also helps cool the curry to serving temperature.
- → Can I make this less spicy?
Adjust the amount of curry paste to taste. The coconut milk helps moderate the heat, and you can always add more at the end if needed.
- → Can I freeze this curry?
Yes, it freezes well for up to 3 months. The texture might be slightly different after thawing, but still delicious.
- → What if my curry is too thick or thin?
Adjust consistency easily by adding more broth or water for thinner curry, or cooking longer uncovered for thicker curry.