2 cups regular brown lentils (I used maasor lentils this time)
1 onion, diced
2 cloves garlic, minced
½ tablespoon minced ginger
2 tablespoons butter or ghee (optional)
2 ½ tablespoons red curry paste
1/2 tablespoon garam masala (or allspice works just as well!)
1 teaspoon turmeric
1 teaspoon sugar
a few good shakes of cayenne pepper
1 can tomato puree (29 ounces each)
1 teaspoon salt plus more to taste
¼ cup coconut milk or cream
cilantro for garnishing
Fish, chicken, or rice for serving
1. Rinse the lentils until the water isn’t murky and place them in a large crockpot. Add the diced onions, garlic, ginger, butter, curry paste, garam masala, turmeric, sugar, and cayenne. Stir to combine.
2. Pour just 1/2 can of tomato puree over the lentils. Save the other half in a bowl and fill the can with water and add it to the crockpot. Stir to make sure that the lentils are covered with the liquid. Cover and cook on high for 4-5 hours or low for 7-8 hours.
3. If you can, check once or twice during cooking to add more water or tomato puree if the lentils are soaking up all the liquid. The amount of water or tomato puree you add depends on how soupy your want your lentils to be. For me, ½ can of tomato puree plus the can of water was perfect. I wanted it to be not too watery and more like a creamy side. Season and taste with salt. Lentils will be soft when they are done cooking.
4. Stir in the coconut milk and sprinkle with cilantro just before serving. Serve over rice for you Veggies, or I’d serve it with cod, salmon, or chicken.