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I stumbled on this red lentil dish when life got hectic and I needed quick, nourishing dinners. The mix of smooth coconut milk, bold spices, and soft sweet potatoes makes for a truly comforting meal. Whenever I cook this, wonderful scents fill my home, and I'm so glad my slow cooker handles all the hard work.
A Warm Hug in Every Spoonful
This curry stands out because the red lentils soften completely, making a silky base while chunks of sweet potato add substance and texture. The mixture of Thai curry paste with garam masala creates incredible flavor layers. My favorite part? I can dump everything in the slow cooker early, and dinner's waiting when I get back home.
Grab These Items
- 2 cups red lentils: Sort and wash thoroughly to get rid of any stones.
- 2 large sweet potatoes: Skinned and diced into 1-inch chunks, roughly 4 cups.
- 3 tablespoons Thai red curry paste: Use more or less depending on how spicy you want it.
- 2 tablespoons garam masala: Newer spices will give you better taste.
- 2 cans coconut milk: Go for full fat if you want it richer.
- 1 large onion: Chopped small for the flavor foundation.
- 4 cloves garlic: Finely chopped or grated.
- 4 cups vegetable broth: Pick low sodium so you can add salt to taste.
- Fresh garnishes: Some cilantro, lime slices, maybe some chili flakes.
Easy Cooking Guide
- Get Everything Ready
- Wash lentils under cold water until it runs clear. Cut sweet potatoes into even 1-inch cubes after peeling. Chop onion and garlic.
- Fill Your Slow Cooker
- Throw in lentils, sweet potatoes, onion, garlic, curry paste, and garam masala. Pour broth and coconut milk over top, then mix everything well.
- Cook It Slowly
- Put the lid on and set to low for 6-7 hours or high for 3-4 hours. Give it a stir now and then if you can. Your lentils should turn really soft and the curry nice and thick.
- Final Adjustments
- When it's done, give it a taste and add more spices if needed. Serve it hot with rice, sprinkle some cilantro, squeeze lime juice, and add chili flakes if you like heat.
Tips for Perfect Results
- Always wash your lentils to get the best consistency and clean off any dirt.
- Pick coconut milk based on how rich you want your curry, both types work fine.
- Stir it once in a while if you're around to stop it sticking and cook evenly.
- Toss in some spinach or kale right at the end for more nutrients.
- Don't forget to taste before serving and fix the salt and spice levels.
Storage Advice
Put leftover curry in sealed containers and it'll stay good in your fridge for about 4 days. When you want to eat it again, warm it slowly on the stove and add a bit of broth if it's too thick. You can also freeze portions for up to 3 months, just let them thaw in the fridge overnight. The curry often gets thicker after sitting, so thin it with some broth when you heat it up.
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Frequently Asked Questions
- → Do red lentils require soaking?
Nope! Just rinse them thoroughly. They're soft and break down well in the slow cooker, giving the dish its creamy texture.
- → Why isn't coconut milk added earlier?
Stirring it in near the end keeps it from splitting and keeps everything super creamy. It also helps cool it down a bit before serving.
- → How do I tone down the spice?
Start with less curry paste and taste as you go. More coconut milk at the end can also balance out the heat if needed.
- → Can leftovers be frozen?
Absolutely! You can keep it in the freezer for around 3 months. The texture might change a little, but the flavor stays great.
- → How can I fix the consistency?
If it's too thick, add a splash of broth or water. If it's too thin, let it simmer uncovered for a while longer.