All Photos © Christine Elise McCarthy 2014
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Slow cookers. Mmmmmm! So satisfying. Like I said in my Baked Rigatoni with Spicy Slow Cooker Fennel and Grilled Eggplant Sauce and Smoked Mozzarella (Scamorza) post – coming home to a house filled with the aroma of a fresh cooked meal is the next best thing to having a wife. Or a husband. Because the dogs just never seem to get motivated enough to cook. Or maybe they do – but they just eat it all up themselves.
Either way – a slow cooker can be a dreamy thing. Some recipes, like my pasta above, require a bit of prep & post work but THIS one does not. Just throw everything into the slow cooker & go away. I did. For TEN HOURS. And I came home to a delicious & healthy meal with enough left over that I will have a nice lunch to warm for several days, too.
I used this slow cooker here because it has low & high settings.
I have three other slow cookers but one is TINY and best used to heat dips that are supposed to be served warm, another is pretty small with no settings & I did not feel safe leaving it unattended all day & the last one is just huge. So – I dragged this beauty out & just used the center bowl.
This is not particularly spicy so I added sriracha when I served it but you could add more spice (or less) from the beginning – according to your taste.
This could also be made stove top in just the time it takes to cook the lentils but you might want to saute the onions a bit first to soften them.
Vegan Slow Cooker Red Curry Lentils
feeds at least 4 very very well with rice
3 cups lentils ( I used pink/red ones but any would do – though pink will be prettiest)
1 TBS olive oil
26 oz strained tomatoes
1 small onion – diced
4 garlic cloves – minced
2 tsp fresh grated ginger (or 1 tsp dry ground ginger) – I used jarred
1 tsp ground cumin
4 TBS red curry paste
2 tsp turmeric
2 tsp salt
1-3 tsp cayenne pepper (according to your tolerance for heat)
2 tsp garam masala (recipe below if you cannot find it as garam masala)
1 TBS harissa or other hot sauce – like sriracha
4 cups water
1 (14 oz) can coconut milk (I used lite but regular is fine)
Chopped cilantro as garnish (and cook some rice to serve the lentils over – I used brown Basmati)
Here is the beautiful part. Just stick all the ingredients EXCEPT THE COCONUT MILK & CILANTRO into a slow cooker & set it on low. Go away for 8-10 hours. Or set it on high and it should be done in 2-3 hours. When you are ready to serve it – stir in the coconut milk & serve over steamed rice. Garnish with cilantro & maybe additional hot sauce.
1/2 tsp ground coriander
1/2 tsp ground black pepper
1/4 tsp ground cardamom
1/4 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg