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Slow Cooker Coconut Curry Lentils
Slow Cooker Coconut Curry Lentils are an easy, hands-off, fiber filled, freezer friendly vegan dinner.
👥 10 Servings⏱️ Prep & Cook: 4h 30m⏳ Prep: 30 min🔥 Cook: 4h👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●slow cooker
- ●bowl
📝 Preparation Steps
1
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.
garlic ($0.16)2 clovescarrots ($0.22)2
2
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.
garlic ($0.16)2 clovescarrots ($0.22)2curry powder (hot or mild) ($0.45)3 Tbsp
3
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).
4
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.
cooked rice ($0.99)10 cupsred onion ($0.40)1/2
Nutrition Facts
calories
507 kcal
fat Content
11 g
serving Size
1 Serving
fiber Content
17 g
sodium Content
579 mg
protein Content
17 g
carbohydrate Content
87 g
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