I never imagined such a fantastic flavor with so few spices! These slow cooker coconut curry lentils required so little prep work that I almost forgot I had started them. Until, I started to smell a heavenly scent wafting out of the kitchen. The texture of this curry is almost as amazing as its flavor. The sweet potatoes and carrots give it a little more to bite into than just lentils.
The weekend before we left for Thailand I knew I needed to make something to store in the freezer so we could have it when we get back – 6 whole weeks from now. Packing and preparing for a 6 week trip didn’t leave much time for cooking, so a slow cooker recipe was absolutely perfect. I wanted to be certain we had enough for a pretty good freezer stock plus a couple of servings for our last days before we left.
So, I doubled the recipe. How shocked are you right now? It really was a bit of a tight squeeze though. When it was done I added the coconut milk into the pot. It was completely full and the liquid was just barely not touching the rim of the lid. After I tasted it I could not have been happier that I made so much!
Now, the freezer is FULL and I can rest assured that our jet lag once we get back to Kuwait will not keep us from healthy food.
And, as if this recipe couldn’t get any better, it’s from Budget Bytes and you can find it here. Why is it so great that this is a Budget Bytes recipe? Because she breaks down the cost of each ingredient, the total for the recipe, AND the cost for each serving. Which, in case you’re wondering, is $0.99 per serving. Head over to her site to see the total cost breakdown and check her other delicious recipes that are far from breaking the bank.
To get this deliciousness going, I just had Kyle chop the onions (because I’m onion impaired – read more on that here). Then I minced the garlic, gave a quick chop to the carrots, and the sweet potatoes. All of that went into the slow cooker, along with the lentils, tomato sauce, diced tomatoes, and vegetable broth. Then I stirred in the curry powder. I did not include the optional ground cloves. About 4.5 hours later I added the coconut milk and was done!
I added about 30 minutes to the cooking time because I doubled the recipe. When we get back, all we’ll have to do is thaw and pick up some red onion and cilantro. Although, it honestly tastes phenomenal without those additions.
- For 1 cup rice + 1 cup lentils: 358 calories, 12 grams protein, 74 grams carbohydrates, 5 grams fat, 11 grams fiber