A delicious, protein-packed, plant-based curry that’s as easy to make as it is tasty. Bursting with lentils, this crock pot recipe requires no expensive or complicated spices.
Add 1 tablespoon olive oil to your crock pot. Turn the heat to medium-high. Once the oil has warmed, add 1 ½ cups chopped onion and 4 cloves of garlic. Cook for about 5 minutes until the onion being to sweat and the mixture becomes aromatic.
How to store onions: Never put them in the refrigerator. They prefer a dry place with decent air flow.
Add 1 packed of Indian Dal spice packet from Zen of Slow Cooking , ½ teaspoons sea salt, 2 tablespoon tomato paste, 1 cup lentils, 2 cups vegetable broth, and 1 can of coconut milk. Mix to combine.
How to store garlic: Once you open a bulb of garlic, unused cloves begin to lose their freshness. You can peel them all and keep them in vinegar in the fridge for months.
Cover and cook on low for 6 hours.
Get instructions on how to make this recipe in a pressure cooker or dutch oven , plus many other recipes! I served this curry over my mom’s homemade rice pilaf. Yum!