Last week I decided it’s time to brush off the dust from my slow cooker and make a delicious stew with the leftovers in my fridge. While snuggled up, devouring my stew, I started thinking about the possibilities of using my cooker more often and trying new and healthy recipes. I stumbled upon this comforting lentil curry from the blog “pinch of yum”, which I think is great as it’s meat-free, packed with fibre and protein.
INGREDIENTS
4 cups regular brown lentils 2 onions, diced4 cloves garlic, minced1 tablespoon minced ginger4 tablespoons LifeFoods Coconut Oil5 tablespoons red curry paste1 tablespoon garam masala1½ teaspoon turmeric2 teaspoon LifeFoods Coconut SugarA few good shakes of cayenne pepper1½ 400g can tomato puree 1 teaspoon salt plus more to taste½ cup coconut milk or creamCilantro for garnishingRice for serving (optional)
INSTRUCTIONSRinse the lentils and place them into a large slow cooker. In a pan, sauté the diced onions, garlic, ginger, curry paste, garam masala, turmeric, coconut sugar and cayenne in the coconut oil. Place into cooker and stir to combine. Pour just 1 can of tomato puree over lentils, re-fill the can with water twice and add to the cooker. Stir to make sure lentils are covered with liquid. Cover and cook on high for 4-5 hours or low for 7-8 hours. Check once or twice during cooking to add more water or tomato puree if the lentils are soaking up all the liquid. The amount of water or tomato puree you add depends on how soupy your want your lentils to be. 1½ cans of tomato puree plus the two cans of water works well. Taste and season with salt. Lentils will be soft when they are cooked.Stir in the coconut milk and sprinkle with cilantro just before serving. Serve over rice or naan bread.
Health benefits of slow cooking
It’s a meal that offers stress-free “cooking without looking” – no need to stir, or check for water loss. It can be left unattended.You put all ingredients into one container – less to wash!There is very little evaporation in a covered slow cooker, so the lavor of nutritious ingredients stays in. Simmered foods simply taste better.Slow cooking allows you to set the heat under boiling point of 100ºC. During regular cooking all water-soluble vitamins can be lost – vitamin C, thiamin, vitamin B6, and folic acid. However, according to research studies, they are mostly lost to the surrounding cooking water.
Photos and recipe adapted from pinchofyum.com, see original post here >
INGREDIENTS
4 cups regular brown lentils 2 onions, diced4 cloves garlic, minced1 tablespoon minced ginger4 tablespoons LifeFoods Coconut Oil5 tablespoons red curry paste1 tablespoon garam masala1½ teaspoon turmeric2 teaspoon LifeFoods Coconut SugarA few good shakes of cayenne pepper1½ 400g can tomato puree 1 teaspoon salt plus more to taste½ cup coconut milk or creamCilantro for garnishingRice for serving (optional)
INSTRUCTIONSRinse the lentils and place them into a large slow cooker. In a pan, sauté the diced onions, garlic, ginger, curry paste, garam masala, turmeric, coconut sugar and cayenne in the coconut oil. Place into cooker and stir to combine. Pour just 1 can of tomato puree over lentils, re-fill the can with water twice and add to the cooker. Stir to make sure lentils are covered with liquid. Cover and cook on high for 4-5 hours or low for 7-8 hours. Check once or twice during cooking to add more water or tomato puree if the lentils are soaking up all the liquid. The amount of water or tomato puree you add depends on how soupy your want your lentils to be. 1½ cans of tomato puree plus the two cans of water works well. Taste and season with salt. Lentils will be soft when they are cooked.Stir in the coconut milk and sprinkle with cilantro just before serving. Serve over rice or naan bread.
Health benefits of slow cooking
It’s a meal that offers stress-free “cooking without looking” – no need to stir, or check for water loss. It can be left unattended.You put all ingredients into one container – less to wash!There is very little evaporation in a covered slow cooker, so the lavor of nutritious ingredients stays in. Simmered foods simply taste better.Slow cooking allows you to set the heat under boiling point of 100ºC. During regular cooking all water-soluble vitamins can be lost – vitamin C, thiamin, vitamin B6, and folic acid. However, according to research studies, they are mostly lost to the surrounding cooking water.
Photos and recipe adapted from pinchofyum.com, see original post here >
Slow cooker lentil curry
Last week I decided it’s time to brush off the dust from my slow cooker and make a delicious stew with the leftovers in my fridge. While snuggled up, devouring my stew, I started thinking about the possibilities of using my cooker more often and trying new and healthy recipes. I stumbled upon this comforting lentil curry from the blog “pinch of yum”, which I think is great as it’s meat-free, packed with fibre and protein.
By VANESSA SAYWELL
By VANESSA SAYWELL