Slow cookers have been a fixture in many kitchens since the early 1970’s when Rival reimagined the slow cooker originally invented by Irving Naxon. In 1936 Irving invented a bean cooker so his Jewish mother could honor the sabbath by not working. By using his slow cooker pot, his mother was able to serve a traditional meal of bean stew called cohlent at the end of the sabbath after Saturday services, and still adhere to the tradition of resting on the sabbath. All I have to say is THANK YOU, IRVING NAXON! The invention of the slow cooker is arguably one of the greatest kitchen appliances of our time! I know personally, that there were many family dinners that would have never happened had it not been for my trusty slow cooker!
And yes…it’s a slow cooker, not a crockpot. Just as all facial tissues are not Kleenex, all cotton swabs are not Q-tips, and all petroleum jelly is not Vaseline. My personal preference for a slow cooker is the Ninja Cooking System. It has slow cooker, oven, and stove top cooking settings which make it extremely versatile and user friendly!
Today I’m sharing a recipe for Slow Cooker Red Curry Lentils and Vegetables that happens to be one of my favorite meals of all time! I love Indian food, but living in the middle of Iowa, authentic Indian is pretty hard to come by! I’ve experimented with several different recipes I’ve found on line and come up with my version of an Indian Red Curry that I love, and that my family will happily eat every time I serve it!
Put the lid on, set the temperature to low, and walk away while dinner cooks itself!
Your patience is rewarded…dinner is served!
Like all good slow cooker recipes, the preparation is simple and straightforward. And to save time, much of the prep work and recipe assembly, save for stirring in the lentils and coconut milk can be completed the evening before actually cooking the dish. The flavors are spicy from the red curry paste, roasted red chili paste, cayenne, and red pepper flakes, and warm and rich from the addition of more curry powder and turmeric. Potatoes, carrots, celery, onion, and bell pepper add plenty of flavor and texture. Even my husband, a certified carnivore, loves this dish! Served over basmati rice it is filling and satisfying, and it’s one of those meals that I think is even better served leftover the next day!
- 1 large yellow onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 large carrots, diced
- 4 stalks celery, sliced
- 4 Yukon gold potatoes, chopped into bite sized pieces
- 6 cloves garlic, minced
- 2 cups dry lentils
- 1 28 oz. can tomatoes
- 1 can full fat coconut milk
- 3 cups vegetable stock
- 3 cups tomato juice
- 3 tbsp red curry paste
- 2 tsp roasted red chili paste
- 2-3 tsp curry powder
- 1 tsp turmeric
- 1/2 tsp cayenne
- 1/2 tsp red pepper flakes
- Salt to taste
- Prepared basmati rice for serving
- Combine everything except the coconut milk and rice in a large slow cooker and stir to combine.
- Cook on low for 7-8 hours, until lentils and vegetables are tender and sauce has thickened.
- Approximately 30 to 60 minutes before serving, stir in coconut milk and allow to heat through.
- Serve with prepared rice.
- Enjoy leftovers for up to 4 or 5 days.
- I like to freeze individual portions for a delicious lunch to take to work!