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Red Lentil Vegetable Curry


  • Author: The Fresh 20
  • Prep Time: 5
  • Cook Time: 6.25 hours
  • Total Time: 6.25 hours
  • Yield: 4 servings 1x

Description

Crockpot vegan curry packed with vegetables, red lentils and satisfying curry spiced sauce.


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Ingredients

  • 1 Tablespoons olive oil
  • ½ yellow onion, sliced (½ cup)
  • 1 red bell pepper, chopped (1 cup)
  • 2 carrots, chopped (1 cup)
  • 1 clove garlic, minced
  • ½ Tablespoon tomato paste
  • 2 (6-8 oz) Yukon gold potatoes, chopped
  • ¼ head cauliflower, small florets (1 cup)
  • 1 cup dry red lentils
  • 2 cups low sodium vegetable broth
  • 1 (14 oz) can light coconut milk
  • ½ Tablespoon curry powder
  • 1 teaspoon cumin
  • 1¼ teaspoon kosher salt
  • ½ teaspoon chili powder, optional
  • 2 cups cooked quinoa, warmed
  • 1½ Tablespoons lemon or lime juice
  • ¼ cup chopped parsley

Instructions

1. Heat oil in medium skillet over medium heat.  Add onion, bell pepper, carrots, and garlic and cook for 5 minutes.  Add tomato paste and cook for 1 minute.

2. Transfer vegetable mixture to slow cooker.  Add next nine ingredients (through chili powder). Cook on low for 6 hours*.

3. Serve lentils over quinoa; garnish with lemon or lime juice, and parsley.


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