Crockpot 5 Ingredients Green Lentil Curry

I promise, I’m not turning vegan. Vegan Pumpkin, Pecan & Coconut Snack Bread on Sunday, Green Lentil Curry on Wednesday. Whaaaaaat?! I love chicken and sushi too much. So, no worries you, clean eating chicken lovers. I promise Healthy Sweet & Sour Chicken recipe is coming next week.
But this curry is so simple, healthy, has as much fiber as protein and is delicious! Even my biggest carnivore of this household aka Alex was texting from work how wonderful his lunch was, and galloped home, opened the fridge and looked for more. Just to find none.

Creamy, sweet and only 5 ingredients. 5 simple pantry ingredients you can stock up on and whip this up in as little as 3 hours. I don’t count water or spices as ingredients. Those are a must to have if you are cooking real food.


Perfect set-and-forget meal and for those who don’t have a dishwasher. me, me, me. Does anyone seriously not have a dishwasher?! Taking my hat off for you. Mine broke a week ago. It won’t drain. Broken dishwasher is the 3rd worst thing that could happen to a food blogger. That’s after the stove and fridge.
So, free spirit and not-on-a-budget Alex says we need a new dishwasher. And frugal Ukrainian part of Olena was in denial for a week. Fiiiiiiiine, I get it. But now I will spend about 2 days, time that I don’t have, researching dishwashers, reading reviews and finding the best price. Then I will wait another week for it to be shipped. I’m sure Alex is rolling his eyes reading this. Well, honey, you never turn off lights. So, we are even. For now, we will enjoy many more crockpot meals. In fact, I make this curry once a week.

 

Ingredients

5 Ingredients:
• 1 large onion, finely chopped
• 6 garlic cloves, crushed
• 1 can (14 oz) coconut milk, light
• 1 can (5.5 oz) tomato paste
• 2 cups green lentils, rinsed and drained
Spices:
• 1 tsp turmeric
• 1/2 tsp coriander, ground
• 1 tsp curry powder
• 1 tsp cumin
• 1/4 tsp salt
Sub Ingredients:
• 3 cups boiling water
• Cooking spray (I use Misto)
Garnish (optional):
• Diced tomatoes
• Freshly chopped cilantro and/or green onions

Directions

1. Preheat small skillet on medium heat and spray with cooking spray. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add Spices and cook for another 30 seconds, stirring frequently. This will allow the depth of flavour in spices to develop.
2. Transfer the mixture from Step 1 into crockpot. Add coconut milk, tomato paste, hot water and lentils. Stir to combine. Cover and cook on High for at least 3 hours or on Low for 6 hours. Serve hot, topped with diced tomatoes and chopped cilantro/green onions. Garnish is optional but highly recommended.
Storage Instructions: Refrigerate covered for up to 3 days. Freeze in an airtight container for up to 1 month.