Easy Red Lentil Coconut Curry (Crock Pot Recipe)

A Jerry James Stone Recipe

Ingredients
  

  • 1 tbsp olive oil
  • 1 ½ cup chopped onion, small dice
  • 4 garlic cloves, minced
  • 1 Indian Dal spice packet from Zen of Slow Cooking
  • ½ tsp sea salt
  • 2 tbsp tomato paste
  • 1 cup red lentils, washed & picked over
  • 2 cup vegetable broth
  • 1 (13.5 ounce) can coconut milk
Jump to instructions
Yields 4
Prep Time 10 minutes
Cook Time 6 hours 5 minutes
Total Time 6 hours 15 minutes

Instructions

  • 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!
  • Enjoy!
    Easy Red Lentil Coconut Curry (Crock Pot Recipe)