Slow Cooker Sweet Potato and Red Lentil Curry - Vegan

This recipe is so good! I made this a while back and I thought it came out really mushy, so this time I just decreased the cooking time just a little bit. It came out great. 

Slow Cooker Sweet Potato-and-Red Lentil Curry

INGREDIENTS

For the Curry

4 cups peeled, cubed sweet potato (about 2 medium)

3 cups of water

2 cups dried red lentils

2 cups vegetable broth

3/4 cup finely chopped white onion

3 tablespoons Thai red curry paste

2 teaspoons garam masala

2 teaspoons grated peeled fresh ginger

2 teaspoons ground turmeric

1 teaspoon sugar

3/4 teaspoon kosher salt

3 garlic cloves, minced

1 (6-oz.) can tomato paste

1 can coconut milk

For the Pickled Onion

1/2 cup apple cider vinegar

½ cup of water

2 teaspoons sugar

1 cup very thinly sliced red onion

DIRECTIONS

For the Curry

1.       Combine all ingredients for the curry, except the coconut milk, in a 6-quart slow cooker. Mix well, cover, and set on low for 6 hours.  

2.       After 6 hours, turn off the slow cooker and mix in the coconut milk. Let sit for about 15 minutes.

For the Pickled Onion

1.       Mix the vinegar, water, and sugar in a small microwavable bowl.

2.       Microwave on high for 2 minutes and stir.

3.       Add the thinly sliced red onion and let sit for about 20 minutes, then drain.

 

Serve the curry over your favorite rice and top with the pickled red onions and some chopped cilantro. 

Recipe adapted from a recipe By JAMIE VESPA, MS, RD, FROM COOKING LIGHT retrieved from https://www.myrecipes.com/recipe/sweet-potato-and-red-lentil-curry?utm_source=pinterest.com&utm_medium=social&utm_campaign=myrecipes