Slow-Cooker Red Lentil Curry with Green Beans
Fragrant spices are key to preparing delicious Indian food, so double-check your spice rack to ensure your garam masala and turmeric are still very aromatic. Round out this healthy vegetarian dish with steamed long-grain rice, such as basmati.
- 2 Tbs. coconut oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 Tbs. peeled and grated fresh ginger
- 2 tsp. garam masala
- 1 tsp. ground turmeric
- Kosher salt and freshly ground pepper
- 1 serrano chile, seeded and halved lengthwise
- 1 can (15 oz./475 g) diced tomatoes with juices
- 1 lb. (500 g) red lentils, rinsed and drained
- 1 lb. (500 g) green beans, trimmed and cut into 2-inch (5-cm) pieces
- 1 can (14 fl. oz./430 ml) coconut milk
- Chopped fresh cilantro for garnish
- Toasted coconut flakes for garnish (optional)
In a large fry pan over medium-high heat, warm the coconut oil. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic, ginger, garam masala, turmeric, 2 tsp. salt and 1/2 tsp. pepper and cook, stirring occasionally, until fragrant, about 1 minute. Add the chile, tomatoes with their juices, lentils, green beans and 3 cups (24 fl. oz./750 ml) water and stir to combine. Transfer the mixture to a slow cooker.
Cover and cook on high until the lentils are tender, about 3 hours.
Stir the solids from the can of coconut milk into the curry until combined, then add as much liquid from the can as needed to reach the desired consistency. Remove and discard both halves of the chile.
Let the curry stand for 10 minutes to allow it to thicken slightly. Garnish with cilantro leaves and toasted coconut, if using, and serve. Serves 4.
Adapted from Williams Sonoma The New Slow Cooker (Weldon Owen, 2010)