Slow cooker coconut lentil curry

Name: Slow cooker coconut lentil curry
Prep time: 15 min
Cook time: 415 min
Total time: 430 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1½ cups lentils, brown or green, rinsed; 1 yellow onion, diced; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp curry powder; 1 tsp ground cumin; ½ tsp ground turmeric; 1 can diced tomatoes, not drained; 1 sweet potato, peeled and cut into ¾-inch cubes; 3 cups vegetable broth; 1½ tsp salt; 1 can coconut milk; 1 package baby spinach; 1 lime, halved; 2 tbsp cilantro, chopped (optional)

Lentils and sweet potato cook all day in a gently spiced tomato broth, then get coconut milk, spinach and lime at the end for a creamy curry that fills the freezer.

430 min total
15 min hands-on
Anyone can make this
Serves 6
About $2.16 a serving
380 calories
Good the next day
Vegan
Gluten-free
Dairy-free

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 6 servings.

1½ cups lentils, brown or green, rinsed
1 yellow onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp curry powder
1 can diced tomatoes, not drained
1 sweet potato, peeled and cut into ¾-inch cubes
3 cups vegetable broth
1 can coconut milk
1 package baby spinach
1 lime, halved
2 tbsp cilantro, chopped (optional)

From your pantry

1 tsp ground cumin
½ tsp ground turmeric
1½ tsp salt

Each serving has about 380 calories, 16 g protein, 51 g carbs and 15 g fat, and costs about $2.16 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No yellow onions? White onions or red onions work.
No diced tomatoes? Crushed tomatoes work.
No coconut milk? Light coconut milk works.
No baby spinach? Kale or arugula works.
No limes? Lemons work.
No cilantro? Fresh parsley works.

Steps

Tap an underlined word for a quick explanation.

Pick through the lentils for any small stones and them in a strainer.
Put the lentils, onion, garlic, ginger, curry powder, cumin, turmeric, tomatoes, sweet potato, broth and salt in the slow cooker and stir.
Cover and cook on Low for 6 to 7 hours or High for 3 to 4, until the lentils and sweet potato are completely tender.
Timer: 390 min
Stir in the coconut milk and spinach, cover, and cook 10 minutes more, until the spinach .
Timer: 10 min
Dolly’s tip: The coconut milk goes in at the end so it stays creamy and doesn’t separate.
Squeeze in half the lime, then taste and add salt if it needs it.
Ladle into bowls, over rice if you like, with cilantro and lime wedges.