Slow Cooker Coconut Curry Red Lentil Stew with Kale

Slow Cooker Coconut Curry Red Lentil Stew with Kale

Serves 6

This stew is so comforting and delicious. It’s also vegetarian, vegan, and gluten-free. Now add to that the fact that you can leave it for hours in the slow cooker and you know it’s a winner.

• 1 1⁄4 c red lentils, rinsed

• 1 large sweet potato, peeled and cut into chunks

• 1 medium onion, chopped

• 5 cloves garlic, grated

• 1 t turmeric

• 2 oz red curry paste

• 1⁄2 t cumin

• 1 T brown sugar

• 1 14-oz can full-fat coconut milk

• 1 inch knob of ginger, grated

• 3 c vegetable stock

• 1 t kosher salt

• Juice of one lime

• 1⁄4 c peanut butter (optional), I like crunchy but either works

• 2 c chopped kale

• 1⁄2 c plain yogurt

• 1 t grated ginger

• 2 T chopped cilantro

• Salt and pepper

Rinse lentils in a strainer under cold water. Add to the slow cooker.

Add sweet potato, onion, garlic, turmeric, red curry paste, cumin, brown sugar, coconut milk, ginger, and stock to the slow cooker with the lentils. Cook on the “high” setting for 5 hours.

15 minutes before serving, add the salt, lime juice, peanut butter, and kale. Stir to combine and heat for 15 minutes to combine flavors. Taste and add salt or lime if needed.

Mix together the yogurt, ginger and cilantro. Add salt and pepper to taste.

Serve the stew with a dollop of yogurt sauce and extra cilantro.