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Lentil Curry By Kitchen Treaty

Yields: 6 servings

Ingredients

Produce

• 1 Cilantro, leaves

• 2 medium cloves Garlic

• 1 Lime, Fresh wedges

• 1 cup Split red lentils

• 1 Yellow onion, medium

Canned Goods

• 2 (15-ounce) cans Chickpeas

• 1 (15-ounce) can Coconut milk

• 2 cups Vegetable broth, low-sodium

• 1 cup Pumpkin puree

Side

• 1 White rice

Spices

• 1/4 tsp Cayenne pepper, ground

• 1 tbsp Curry powder

• 1 tsp Kosher salt + more

Steps

  1. Set aside the coconut milk, limes, rice, and cilantro for toward the end of the cook
  2. Dump the rest into slow cooker
  3. Set to Low and cook for 6-8 hours
  4. 30 mins before cook is done, add coconut milk
  5. Time your rice making to end with the curry, too
  6. Roughly chop the cilantro leaves and serve that a lime wedges as topping

Notes

Vegan, Gluten free

The Steps are not a part of KitchenTreaty*'s recipe on Pinterest.  They're from Garrett who made this for small group once.

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