Red Lentil Curry with Sweet Potatoes {Slow Cooker}

Ingredients

• cup sdried red lentils
• cup speeled, cubed sweet potato(about 3 medium)
• cup slow-sodium vegetable broth
• cup water
• small shallotfinely chopped
• tablespoon sThai red curry paste
• tablespoon garam masala
• teaspoon turmeric
• 1/2 tablespoon coconut sugar or light brown sugar
• teaspoon ground ginger
• 3/4 teaspoon kosher salt
• clove sgarlicminced (about 1 tablespoon)
• (6-ounce) can tomato paste
• cup can ned light coconut milk
• Cooked brown rice or quinoa
• Fresh cilantro(highly encouraged)
• Lemon or lime wedges(optional but tasty)

Instructions

1. Coat a 5 quart or larger slow cooker with nonstick spray.
2. Rinse the lentils, then add them to the slow cooker.
3. Add the sweet potato, vegetable broth, water, shallot, curry paste, garam masala, turmeric, sugar, ginger, salt, garlic, and tomato paste.
4. Stir well to combine.
5. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours, until the lentils and sweet potatoes are tender.
6. Turn off the heat and stir in the coconut milk.
7. If you’d like a thinner consistency, stir in additional broth or water.
8. Taste and adjust seasoning as desired. Serve hot over prepared brown rice or quinoa. Garnish with lots of fresh cilantro and a squeeze of lemon or lime.