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Kristi Mahy: "Quite a nice flavour, good with yogurt and cilant…" Read More
14Ingredients
5Hours
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Ingredients
US|METRIC
4 SERVINGS
- 1 yellow onion ($0.37)
- 2 cloves garlic ($0.16)
- 2 cups brown lentils ($1.36)
- 1 sweet potato (about 3/4 lb. $0.98)
- 2 carrots ($0.22)
- 3 Tbsp. curry powder (hot or mild $0.45)
- 1/4 tsp. ground cloves (optional $0.03)
- 15 oz. petite diced tomatoes ($0.65)
- 15 oz. tomato sauce ($0.99)
- 3 cups vegetable broth (* $0.39)
- 14 oz. coconut milk (full fat $2.47)
- 10 cups cooked rice ($0.99)
- 1/2 red onion ($0.40)
- 1/2 bunch cilantro (or green onions $0.40)
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Reviews(6)
Randall Lee 3 years ago
Onions ended up being undercooked. I would recommend cooking the onions a bit before adding them to the slow cooker.
Gallimore 6 years ago
Instant pot 2 cups vegetable broth high pressure 15 mins Natural release. Forgot to stirbin coconut milk and was still delicious
Carol Gilbert 6 years ago
Turned out awesome. I actually used my pressure cooker instead for 10 minutes and it was perfect.
Niq 7 years ago
This was delicious! I've already recommended it to friends. If you're not using a very salty broth, I recommend adding some salt upfront rather than after cooking
Laurie Schroeder 7 years ago
I can't leave a recipe alone thanks to my mom's teaching.
- I decreased the onion by half
- Used red lentils rather than brown because that's what was in the pantry
- Added an extra cup of broth to finish out the box/container
- Added 1-2 tablespoons of red curry paste to add some richer flavor.
We served it on rice and with homemade naan bread on New Years, completely forgetting the red onion and cilantro. We ate the leftovers over quinoa (my preference).