Slow Cooker Coconut Lentil Curry

By lorik

Ingredients

• Prep time: 5 minutes ; cooking time: 8 hours
• 1 (28-ounce) can fire-roasted crushed tomatoes
• 3 cups low-sodium vegetable or chicken broth
• 2 cups dried brown lentils
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon garam masala
• 2 teaspoons ground turmeric
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 (14-ounce) can unsweetened full-fat coconut milk
• Cooked basmati rice, for serving
• Chopped fresh cilantro leaves and tender stems, for garnish

Details

Servings 6
Cooking time 480mins
Adapted from

Preparation

Step 1

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.

Recipe Notes:
Storage: Refrigerate leftovers in an airtight container for up to 1 week or freeze for up to 3 months.
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.

Recipe Notes:
Storage: Refrigerate leftovers in an airtight container for up to 1 week or freeze for up to 3 months.

Calories 457 Fat 16.8 g (25.8%) Saturated 13.1 g (65.5%) Trans 0 g Carbs 60 g (20%) Fiber 10.2 g (40.8%) Sugars 9.8 g Protein 22.8 g (45.5%) Cholesterol 3.6 mg (1.2%) Sodium 940.7 mg (39.2%)