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I stumbled on this lentil dish with red lentils when life got crazy and I needed good food fast. There's something magical about mixing creamy coconut milk with those warming spices and chunks of soft sweet potatoes. It's like a warm hug in a bowl. When I cook this, my whole house smells amazing, and I just love letting my slow cooker handle everything.
A Warming Comfort Dish
The thing that makes this curry stand out is how the red lentils soften and make everything silky smooth while the sweet potatoes give you something substantial to bite into. The mix of Thai curry paste with garam masala creates this incredible flavor that goes deep. And honestly, the best part? I can dump it all in my slow cooker before work and walk into dinner that's already done when I get back.
What You'll Need
- 2 cups red lentils: Sort through them and wash thoroughly to get rid of any little stones.
- 2 large sweet potatoes: Skin removed and chopped into 1-inch chunks, roughly 4 cups worth.
- 3 tablespoons Thai red curry paste: Use more or less depending on how spicy you want it.
- 2 tablespoons garam masala: A newer spice mix will give you the strongest taste.
- 2 cans coconut milk: The full-fat version makes everything richer.
- 1 large onion: Chopped small for the foundation.
- 4 cloves garlic: Chopped tiny or grated right before cooking.
- 4 cups vegetable broth: Choose low salt so you can add seasoning yourself.
- Fresh garnishes: Green cilantro, some lime pieces, and red pepper bits if you want them.
How To Make It
- Get Everything Ready
- Wash the red lentils under cold water until it runs clear. Take the skin off the sweet potatoes and cut them into even 1-inch bits. Chop the onion and mince up that garlic.
- Fill Your Slow Cooker
- Put lentils, sweet potatoes, onion, garlic, curry paste, and garam masala into the slow cooker. Pour broth and coconut milk over everything and mix it all together.
- Cook It All
- 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. The lentils should get really soft and the curry nice and thick.
- Last Little Bits
- When it's done, try it and add any extra spices you want. Serve it hot with rice underneath, some fresh cilantro on top, a bit of lime juice squeezed over, and some chili flakes if you're feeling spicy.
Tips For Best Results
- Always wash those lentils - it makes them cook better and gets rid of any gunk.
- Pick your coconut milk based on how rich you want things - skinny or full-fat both do the job.
- Stir it sometimes if you're around - stops it sticking and helps everything cook the same.
- Throw in some spinach or kale right at the end for some extra goodness.
- Make sure you taste it before you dish up - you might want more salt or spices.
Storing Your Leftovers
Put any extra curry in containers that seal tight. 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 splash of broth if it's gotten too thick. If you're planning ahead, you can freeze portions for up to 3 months. Just let them thaw in your fridge overnight. The curry might get thicker after it sits, so add a bit of broth when you heat it back up.
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Frequently Asked Questions About the Recipe
- → Should I soak lentils beforehand?
No need to soak them, just rinse. Red lentils cook fast and naturally break apart during the slow cooking process, making the stew creamy.
- → Why include coconut milk later?
Coconut milk is added at the end to keep it smooth and prevent splitting. It also cools the stew a bit for serving.
- → Can I adjust the spice level?
Use less curry paste for milder flavor. You can always add extra later, especially since the coconut milk softens any heat.
- → Is it okay to freeze this dish?
Definitely! You can freeze it for up to three months. The texture might shift slightly, but it’ll still taste great after being thawed.
- → What if the consistency is off?
Add more water or broth to thin it out, or let it simmer uncovered longer if you need it thicker.