Slow Cooker Red Curry Lentils

Recipe from:

http://pinchofyum.com/crockpot-red-lentil-curry

Ingredients:

4 cups regular brown lentils
2 red onions, diced
4 cloves garlic, minced
1 tablespoon minced/crushed ginger
4 tablespoons butter (optional)
1 can Maesri red curry paste
1 tablespoon garam masala
1½ teaspoon turmeric
2 teaspoons sugar
1/2 teaspoon cayenne pepper (or more if you want it spicier)
1 can tomato puree (29 ounces)
1 teaspoon salt plus more to taste
1 cup coconut milk
cilantro for garnishing (optional)
rice for serving


Rinse the lentils 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.

Pour just 1 can of tomato puree over the lentils. Re-fill the can with water twice and add to the crockpot. Stir to make sure that the lentils are covered with liquid. Cover and cook on high for 4-5 hours or low for 7-8 hours.

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.
Taste and season with salt. Lentils will be soft when they are done cooking.

Stir in the coconut milk and sprinkle with cilantro just before serving. Serve over rice or naan bread.

Chickpea and Tofu Vindaloo

2 small/medium onions
olive oil

4-5 Tbsp vindaloo paste (I used tiger tiger)
1 ~30 oz can chickpeas
1/2 cup coconut milk
1 can petite diced tomatoes
1 tsp garam masala
1 tsp minced garlic
salt & pepper
1 package extra firm tofu

press tofu and cut into small pieces. mix 1 Tbsp vindaloo paste with 1 Tbsp water and marinate the tofu in it.
cook onions in olive oil with garlic, 2 Tbsp. vindaloo paste, and spices for a few minutes. Add tofu and cook til the onions are soft. Add chickpeas, tomatoes, coconut milk, and more vindaloo paste (to taste) and simmer for 20 minutes.