This fragrant, Indian-style stew hits all the right notes with aromatic garam masala, fresh ginger, and concentrated red curry paste. The coconut milk mellows and loosens the potato and lentil mixture just enough so that it can be spooned over rice.
3 tablespoons Thai red curry paste (such as Thai Kitchen)
2 teaspoons garam masala
2 teaspoons grated peeled fresh ginger
2 teaspoons ground turmeric
1 tablespoon sugar, divided
3/4 teaspoon kosher salt
3 garlic cloves, minced
1 (6-oz.) can tomato paste
1 cup canned light coconut milk
1/2 cup apple cider vinegar
1 cup very thinly sliced red onion
4 cups hot cooked brown rice
1 cup fresh cilantro leaves
Calcium 6% DV
Potassium 16% DV
Added sugars 2g
How to Make It
Place sweet potato, 3 cups water, and next 7 ingredients (through turmeric) in a 5- to 6-quart electric slow cooker coated with cooking spray. Add 1 teaspoon sugar, salt, garlic, and tomato paste; stir well to combine. Cover and cook on low 8 hours. Turn off heat; stir in coconut milk. Let stand, covered, 5 minutes.
Combine remaining 1/2 cup water, remaining 2 teaspoons sugar, and vinegar in a microwave-safe bowl; microwave at high 2 minutes or until boiling. Add onion to vinegar mixture; let stand 20 minutes at room temperature. Drain.
Place 1/2 cup rice in each of 8 shallow bowls. Top each serving with 1 1/4 cups lentil mixture, 2 tablespoons red onion mixture, and 2 tablespoons cilantro.
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