Monday, February 01, 2016

Crock Pot Coconut Green Curry Lentils

  • 1 cup uncooked lentils, rinsed
  • ½ cup quinoa
  • 2½ cups water or vegetable broth
  • ¼ cup green curry paste
  • ¾ teaspoon turmeric
  • 1 tablespoons tomato paste
  • 1½ tablespoons butter
  • 2 cloves garlic, minced
  • 1 teaspoon sea salt
  • 1 can coconut milk 15 0z
  • 1 teaspoon fresh ginger, peeled and minced
  • 2 cups fresh spinach, stems removed
  • Greek yogurt for topping
  1. Place lentils, quinoa, water, curry paste, and turmeric in crockpot
  2.  stir in the tomato paste. Mixture should thicken slightly. Add butter, garlic, ginger; stir to combine until butter is melted. Add coconut milk and simmer for another 5-10 minutes or until thick and creamy.
  3. cook for 6 hours on medium
  4. Remove from heat and stir spinach until barely wilted. You can also serve this with fresh spinach, adding it just before serving

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