Crockpot Red Curry Lentils
Total Time
8 hours 20 minutes
Prep Time
20 mins
Cook Time
8 hours
Rating
4.7 out of 5 stars
(44)
Ingredients
16 servings
- 4 cups regular brown lentils (I used maasor lentils this time)
- 2 onions, diced
- 4 cloves garlic, minced
- 1 tablespoon minced ginger
- 4 tablespoons butter (optional)
- 5 tablespoons red curry paste
- 1 tablespoon garam masala
- 1 1/2 teaspoon turmeric
- 2 teaspoon sugar
- a few good shakes of cayenne pepper
- 2 cans tomato puree (29 ounces each)
- 1 teaspoon salt plus more to taste
- 1/2 cup coconut milk or cream
- cilantro for garnishing
- rice for serving
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Preparation
Chef’s notes
This recipe is part of our all-star slow cooker recipes page. Check it out!
Sometimes people ask me what my favorite recipe of all time is, and even though I know I’ve made other things that I’ve also really really liked, it’s like everything else fades away in that moment and all I can think of are those saucy, spicy, perfect-as-leftovers, healthy, cheap, and easy Red Curry Lentils from way back when.
I basically took everything that I loved about the beloved backwards-named Red Curry Lentils and made them into forwards Red Lentil Curry, lazy girl style. Er, I mean crockpot style.
Is it weird that my original name for the Red Curry Lentils is sort of backwards? because who really calls them "Red Curry Lentils?" It would be a lot more normal to call it a Red Lentil Curry.