Target: 6 × 4 inches · landscape

Slow-Cooker Red Lentil Coconut Curry

240 min · 6 servings

Ingredients

□ 1 medium yellow onion, finely chopped

□ 1 tbsp finely grated fresh ginger

□ 1 1/2 tsp ground cumin

□ 1 tsp ground coriander

□ 1 tsp turmeric

□ 1/4 tsp cayenne pepper

□ 1 large sweet potato, peeled and cut into 3/4-inch cubes

□ 1 1/2 cups dried red lentils, rinsed

□ 1 (28-oz) can crushed tomatoes

□ 1 (13.5-oz) can full-fat coconut milk

□ 3 cups low-sodium vegetable broth, plus hot water as needed

□ 5 oz baby spinach

□ 1 tsp kosher salt, plus more to taste

1. Chop onion, grate ginger, and cube sweet potato. Stir everything except spinach together in a 5- to 6-quart slow cooker.

2. Cook covered on high for 210 minutes, until lentils are soft and sweet potato yields easily.

3. Stir smooth, then add spinach. Cover with the cooker off for 3 minutes, just until bright and wilted.

4. Thin with hot water or thicken uncovered for 5 minutes. Season and serve over cooked rice.

Cook’s note: Add the spinach at the end so its color and tender texture stay fresh.