Slow-Cooker Red Lentil Curry with Green Beans

Slow-Cooker Red Lentil Curry with Green Beans is rated 5.0 out of 5 by 2.
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Prep Time: 20 minutes
Cook Time: 190 minutes
Servings: 4

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.

Ingredients:

  • 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)

Directions:

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)

Rated 5 out of 5 by from Simple Yet Tasty First time out the gate, I also followed the instructions as written and was pleasantly surprised. I tasted it prior to adding the coconut milk and it tasted wonderful, so, if you do not regularly stock coconut milk in your pantry, you could definitely make a great dish without it. However, adding the coconut milk does give it the extra creamy texture. Also, my crockpot did not require 3 hours of cook time for the lentils to become tender, so I recommend checking the texture at the 1.5-2-hour mark. It wasn't overly spicy but had a nice kick on the back end. If you're looking for fire engines, then obviously keep the seeds. Overall, a very simple dish with a tasty depth of flavors.
Date published: 2018-11-14
Rated 5 out of 5 by from Excellent! Deilicious. I prepared it exactly as written with excellent results. Non lentil loving hubby also loved it.
Date published: 2018-09-14
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