- Nonstick cooking spray
- 2 cups red lentils (we rinsed our lentils after measuring out 2 cups worth)
- 3 Tbsp. green curry paste (such as Thai Kitchen) (we used Thai Kitchen brand)
- 6 cloves chopped garlic
- 2 Tbsp. soy sauce (we used reduced-sodium soy sauce)
- 2 Tbsp. chopped ginger
- 2 tsp. sugar
- 1/8 tsp. cayenne (we used ¼ tsp.)
- 2 cups water
- 1 ½ cups carrot juice
- 1 cup halved yellow cherry tomatoes
- 1 cup coconut milk (we used full-fat coconut milk)
- ¼ cup chopped cilantro
- 4 cups cooked jasmine rice (we used brown jasmine rice)
- Lime wedges, for serving
- Take a slow cooker out (we used our 4 qt. slow cooker) and spray the inside of it with the nonstick cooking spray. Add the following ingredients to the slow cooker, stirring to combine: lentils, onions, green curry paste, garlic, soy sauce, ginger, sugar, cayenne, water, carrot juice, and yellow tomatoes. Put the lid on the slow cooker and cook for 3 hours on HIGH. Stir in the coconut milk and cilantro, serving the curry over the rice with lime wedges on the side.
This was such a warming dish to enjoy ! We tried a bite of this before the coconut milk was added in and you could tell there was a definite spiciness to it. Once the coconut milk was mixed in though and the curry was served over rice, the heat just became a nice background note. The tomatoes were so tender by the end of the cook time that they practically just melt in your mouth as soon as you bite into them. We couldn’t taste the cilantro but it did add a nice pop of color to the dish. The dish tastes good on its own but the lime juice makes it even better. Overall this is a warm, comforting dish we’d be happy to eat again, especially on a cold day !
This recipe came from Family Circle.
We weren’t paid in any form to promote Thai Kitchen or Family Circle.
Take care everybody !