Lentil Curry

Slow Cooker Recipe

Makes 6 servings (1 1/4 cup per serving)

Ingredients

  • 1 Tbsp. coconut oil 
  • 1 large onion, finely chopped 
  • 4 large garlic cloves, minced 
  • 3 cups of cauliflower, chopped 
  • 1 green pepper, chopped 
  • 1 can (14 oz.) light unsweetened coconut milk 
  • 1 small can tomato paste 
  • 3 cups boiling water 
  • 2 cups dried lentils, rinsed 
  • 1 tsp. turmeric 
  • 1 tsp. curry powder 
  • 1 tsp. cumin 
  • ¼ tsp. salt 
  • Garnish each serving with ½ cup of fresh chopped tomatoes and fresh cilantro 

 

Preparation

  1. Preheat small skillet on medium heat and add coconut oil. Add onion and garlic and cook until golden brown (5 minutes), stirring occasionally. 
  2. Add cauliflower and green pepper. Cook for another few moments before transferring mixture into the slow cooker. 
  3. Add coconut milk, tomato paste, hot water, lentils, turmeric, curry powder, cumin and salt. Stir to combine. Cover and cook on high for at least 3 hours or on low for 6 hours. 
  4. Serve hot, topped with tomatoes and fresh cilantro. Enjoy!

*Meal prep tip: Evenly portion into 6 meals and refrigerate for 5-7 days. Or freeze up to 3 months. To re-heat, simply thaw and then microwave until hot.

 

Nutritional analysis per serving: 357 calories, 6.9 g fat, 18.8 g protein, 56.1 g carbohydrate (44.9 g available carbohydrate), 11.2 g fibre, 152 mg sodium. 

My Plan Viva Servings: 2 grain, 2 protein, 3 vegetable, 0 fruit, 1 fat, 0 dairy