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I stumbled upon this lentil mix with spices during a hectic time when I needed nourishing, filling dishes. The blend of smooth coconut milk, hot spices, and soft sweet potatoes makes a truly comforting meal. Whenever I cook this, my home gets filled with wonderful smells, and I'm grateful that my slow cooker handles everything.
A Snug Dish for Chilly Days
The magic of this dish comes from how the red lentils soften completely, making a silky base while chunks of sweet potato give it substance. The Thai spice mix and garam masala add incredible flavor complexity. The best part is I can dump all ingredients into the slow cooker early, then return later to find dinner waiting for me.
What You'll Need
- 2 cups red lentils: Sort and wash thoroughly to get rid of any dirt.
- 2 large sweet potatoes: Skinned and diced into 1-inch squares totaling roughly 4 cups.
- 3 tablespoons Thai red curry paste: Use more or less depending on your spice preference.
- 2 tablespoons garam masala: Newer spice mix will give you better results.
- 2 cans coconut milk: Regular version creates a richer texture.
- 1 large onion: Chopped small for the flavor foundation.
- 4 cloves garlic: Crushed or shredded right before cooking.
- 4 cups vegetable broth: Pick reduced salt to manage saltiness yourself.
- Fresh garnishes: Fresh leaves, cut limes, spicy flakes if you want.
Making It Happen
- Get Everything Ready
- Clean red lentils with cool water until it looks clear. Remove skin from sweet potatoes and cut into equal 1-inch bits. Chop onion and crush garlic.
- Fill Your Cooker
- Put lentils, sweet potatoes, onion, garlic, curry mix, garam masala in the slow cooker. Add vegetable stock and coconut milk, mix everything thoroughly.
- Start Cooking
- Put the lid on and set to low for 6-7 hours or high for 3-4 hours. Mix now and then if you can. Lentils should get really soft and sauce should thicken up.
- Final Adjustments
- When it's done, try it and add more spices if needed. Serve warm with rice, topped with green leaves, a bit of lime juice, and hot flakes for those who like it.
Tips for Great Results
- Always wash lentils first for better taste and to wash away any grit.
- Pick your coconut milk type based on how rich you want it, both types work fine.
- Stir the mix sometimes if you're around to stop it sticking and cook more evenly.
- Throw in some leafy greens at the last minute for more goodness.
- Make sure to try before serving so you can fix the salt and spice levels.
Storage Advice
Keep leftover mix in sealed boxes in your fridge for up to 4 days. When warming up, do it slowly on the stove and add some broth if it's too thick. For planning ahead, freeze portions for up to 3 months and let them thaw in the fridge overnight. This dish tends to get thicker after sitting, so add liquid when you warm it up.
Recipe Q&A
- → Do I need to soak red lentils ahead of time?
Nope, just rinse them off. They cook quickly and naturally thicken the stew as they break down.
- → Why is coconut milk added later?
Adding it at the end keeps it from curdling and keeps everything creamy. It also slightly cools the dish for serving.
- → How can I tone down the spice level?
Use less curry paste to adjust the heat. The coconut milk also softens the kick, and you can tweak flavors after cooking, too.
- → Is this dish freezer-friendly?
Yep, you can freeze it for three months max. The texture might change a bit, but it'll still taste great.
- → What should I do if it’s too thick or watery?
Add broth or water to thin it out. If it’s too runny, leave the lid off and let it simmer until it thickens.