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Found this red lentil curry when life was pretty hectic and I needed something tasty but good for me. The creamy coconut milk, flavorful spices, and soft bites of sweet potato make this bowl super comforting. Whenever it’s cooking, the smells in my kitchen are almost too good. Best part? I just toss it in the slow cooker and let it handle the heavy lifting.
Deliciously Cozy Comfort Bowl
What sets this curry apart is how the red lentils go all soft and creamy while those chunks of sweet potato keep things hearty. Thai curry paste and garam masala add amazing flavor you can really taste. And honestly, just toss everything in your slow cooker in the morning and forget about dinner till you’re hungry—it’s that easy.
What to Grab at the Store
- Fresh toppings: Grab cilantro, lime slices, maybe some chili flakes if you’re feeling spicy.
- 4 cloves garlic: Chop or grate fresh for bold flavor.
- 2 cans coconut milk: Go for full fat to make it rich and silky.
- 3 tablespoons Thai red curry paste: More or less if you’re watching the heat level.
- 2 tablespoons garam masala: Freshly mixed is best if you can swing it.
- 4 cups veggie broth: Low sodium broth lets you adjust the salt later.
- 1 big onion: Chop it up to start the flavor party.
- 2 large sweet potatoes: Peel and cut into little cubes (about 4 cups worth).
- 2 cups red lentils: Pick out any weird bits and give them a good rinse first.
Simple Step-by-Step
- Final Touches
- Once it’s all done, taste and tweak the flavors if needed. Dish it up with rice. Top with cilantro, a squeeze of lime, and a sprinkle of chili flakes if you want.
- Let It Cook
- Pop the lid on and cook low for 6-7 hours or high for 3-4 hours. Give it a good stir when you get a chance. Lentils will turn soft and the curry gets thick.
- Add Everything in Slow Cooker
- Toss in lentils, sweet potato cubes, onion, garlic, curry paste, and garam masala. Pour in coconut milk and broth, then mix it all up.
- Get Everything Ready
- Wash lentils until water is clear. Peel and chop sweet potatoes into chunks. Dice onion and chop up your garlic.
Pro Tips for Greatness
- Tasting’s important before serving. Adjust the salt and spice till it’s right for you.
- Pop some spinach or kale in at the end for a nutrition boost.
- Let your curry get a stir now and then if you’re around, so nothing sticks and it cooks evenly.
- Pick coconut milk based on how creamy you want it. Both light and full fat work.
- Don’t forget to rinse those lentils—cleans them up and gives you the best texture.
How to Keep It Tasting Great
Keep leftovers in sealed containers and stash in the fridge for up to four days. Warm gently on the stove—add a little broth if it feels too thick. Got extras? Freeze single portions for up to three months, then defrost in the fridge overnight. It might get a little thicker after chilling, but you can smooth it out with more broth when heating up.
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Frequently Asked Questions
- → Do I need to soak red lentils beforehand?
Nope! Just rinse them thoroughly. They cook fast and break down naturally as they simmer, giving the curry a creamy texture.
- → Why is coconut milk added later?
Adding it at the end keeps it from separating during cooking. It also cools the dish a bit for serving while keeping that smooth creaminess intact.
- → How can I make it less spicy?
Use less curry paste or spice. The coconut milk tones down the heat, but you can also tweak it later if it’s still too strong.
- → Can this curry be frozen?
Absolutely! It’ll stay good for up to 3 months. After thawing, the texture might change a little, but it’ll still taste great.
- → What if the consistency isn’t right?
If it’s too thick, mix in more broth or water. If it’s too thin, let it cook uncovered a bit longer to thicken.