Crockpot Coconut Lentil Curry Food

SLOW COOKER COCONUT CURRY LENTILS

Slow Cooker Coconut Curry Lentils image

Slow Cooker Coconut Curry Lentils are an easy, hands-off, fiber filled, freezer friendly vegan dinner.

Provided by Beth - Budget Bytes

Time 4h30m

Number Of Ingredients 14

Ingredients

1 yellow onion ($0.37)
2 cloves garlic ($0.16)
2 cups brown lentils ($1.36)
1 sweet potato (about 3/4 lb.) ($0.98)
2 carrots ($0.22)
3 Tbsp curry powder (hot or mild) ($0.45)
1/4 tsp ground cloves (optional) ($0.03)
1 15oz. can petite diced tomatoes ($0.65)
1 15oz. can tomato sauce ($0.99)
3 cups vegetable broth* ($0.39)
1 14oz. can coconut milk (full fat) ($2.47)
10 cups cooked rice ($0.99)
1/2 red onion ($0.40)
1/2 bunch fresh cilantro or green onions ($0.40)

Steps:

Dice the onion and mince the garlic. Peel the sweet potato and carrots. Dice the sweet potato (1/4-1/2 inch cubes) and slice the carrots.
Add the onion, garlic, sweet potato, carrots, lentils, curry powder, cloves, diced tomatoes, tomato sauce, and vegetable broth to the slow cooker. Stir to combine. Place the lid on the slow cooker and cook on high for 4 hours or low for 7-8 hours. Once cooked, the lentils should be tender and most of the liquid should be absorbed.
Stir the can of coconut milk into the lentils. Taste and adjust the salt or other spices as needed (the amount of salt needed will depend on the type of broth used and the salt content of the canned tomatoes).
To serve, add 1 cup cooked rice to a bowl followed by 1 cup of the lentil mixture. Top with finely diced red onion and fresh cilantro.

Nutrition Facts : ServingSize 1 Serving, Calories 507 kcal, Carbohydrate 87 g, Protein 17 g, Fat 11 g, Fiber 17 g, Sodium 579 mg

YELLOW LENTIL & COCONUT CURRY WITH CAULIFLOWER

Yellow lentil & coconut curry with cauliflower image

This healthy veggie curry is diet-friendly and a great source of iron and fibre

Provided by Good Food team

Categories Dinner, Main course

Time 1h5m

Number Of Ingredients 10

Ingredients

1 tbsp vegetable oil
1 onion , thinly sliced
2 garlic cloves , crushed
thumb-sized piece ginger , finely chopped
3 tbsp curry paste (we used Bart Veeraswamy Gujurat Masala curry paste)
200g yellow lentil , rinsed
1 ½l vegetable stock
3 tbsp unsweetened desiccated coconut , plus extra to sprinkle if you like
1 cauliflower , broken into little florets
cooked basmati rice and coriander leaves, plus mango chutney and naan bread (optional), to serve

Steps:

Heat the oil in a large saucepan, then add the onion, garlic and ginger. Cook for 5 mins, add the curry paste, then stir-fry for 1 min before adding the lentils, stock and coconut. Bring the mixture to the boil and simmer for 40 mins or until the lentils are soft.
During the final 10 mins of cooking, stir in the cauliflower to cook. Spoon rice into 4 bowls, top with the curry and sprinkle with coriander leaves, and coconut if you like. Serve with mango chutney and naan bread (optional).

Nutrition Facts : Calories 356 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 18 grams protein, Sodium 1.4 milligram of sodium

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