Some days, when you’ve got places to go and people to see, a crock pot / slow-cooker is just the thing. Put everything in the crock in the morning, give it a good stir and 7 to 8 hours later, the main course is ready. Make your own curry seasoning and reward yourself by pouring a Syrah or Chianti Classico once you arrive home to make the rice. Flick a drop of just-poured wine over your shoulder to honor the ancestors and say "Cheers!"
Ingredient list for 6 servings
- 1 28-ounce can crushed tomatoes
- 3 cups low-sodium vegetable or chicken broth
- 2 cups dried brown lentils
- 1 medium yellow onion - finely chopped
- 3 cloves garlic - minced
- 3 tablespoons garam masala:
- 3 teaspoons cumin
- 1 ½ teaspoons coriander
- 1 ½ teaspoons cardamom
- 1 ½ teaspoons black pepper
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- 2 teaspoons ground turmeric
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 can unsweetened, full-fat coconut milk
- Cooked basmati rice, for serving
- Place the tomatoes, broth, lentils, onion, garlic, garam masala, turmeric, salt, and pepper in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender and most of the liquid is absorbed, 7 to 8 hours.
- Stir in the coconut milk.
- Serve over basmati rice and top with fresh cilantro.
Note: Refrigerate leftovers in an airtight container for up to 1 week or freeze for up to 3 months.
