Pinch of Yum · by Lindsay Ostrom★ 4.7
Crockpot Red Curry Lentils
NUTRITION · PER SERVING500M COOK
CAL 40%·PRO 50%
CARBS 164G82% OF CAL
8G FIBER0G ADDED0G INTRINSIC148G OTHER8G TOTAL SUGAR
FAT 4G5% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Red curry lentils made in a slow cooker with coconut milk, ginger, and warming spices. Easy, healthy, and aromatic.
mainindiancurrybeans⏲️ slow cookergluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 16- 4 cups regular brown lentils (I used maasor lentils this time)
- 2 onions, diced
- 4 cloves garlic, minced
- 1 tablespoon minced ginger
- 4 tablespoons butter (optional)
- 5 tablespoons red curry paste
- 1 tablespoon garam masala
- 1 1/2 teaspoon turmeric
- 2 teaspoon sugar
- a few good shakes of cayenne pepper
- 2 cans tomato puree (29 ounces each)
- 1 teaspoon salt plus more to taste
- 1/2 cup coconut milk or cream
- cilantro for garnishing
- rice for serving
At a glance
PER SERVING · TIME 500M
CAL 40%·PRO 50%
CARBS 164G82% OF CAL
8G FIBER0G ADDED0G INTRINSIC148G OTHER8G TOTAL SUGAR
FAT 4G5% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 8h
- Sodium
- 360mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 932mg
- Calcium
- 50mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 360MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.