Rating: 2.5 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

This fragrant, Indian-style stew hits all the right notes with aromatic garam masala, fresh ginger, and concentrated red curry paste. The coconut milk mellows and loosens the potato and lentil mixture just enough so that it can be spooned over rice.

Jamie Vespa, MS, RD
This Story Originally Appeared On cookinglight.com

Gallery

Photography: Caitlin Bensel; Food Styling: Anna Hampton; Prop Styling: Lindsey Lower.

Recipe Summary

active:
15 mins
total:
8 hrs 15 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place sweet potato, 3 cups water, and next 7 ingredients (through turmeric) in a 5- to 6-quart electric slow cooker coated with cooking spray. Add 1 teaspoon sugar, salt, garlic, and tomato paste; stir well to combine. Cover and cook on low 8 hours. Turn off heat; stir in coconut milk. Let stand, covered, 5 minutes.

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  • Combine remaining 1/2 cup water, remaining 2 teaspoons sugar, and vinegar in a microwave-safe bowl; microwave at high 2 minutes or until boiling. Add onion to vinegar mixture; let stand 20 minutes at room temperature. Drain.

  • Place 1/2 cup rice in each of 8 shallow bowls. Top each serving with 1 1/4 cups lentil mixture, 2 tablespoons red onion mixture, and 2 tablespoons cilantro.

Nutrition Facts

395 calories; fat 3g; saturated fat 2g; protein 17g; carbohydrates 75g; fiber 8g; sodium 548mg; calcium 0 6% DV; potassium 0 16% DV; sugars 11g; added sugar 2g.
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