I have used unflavored plant milk for curries (i.e. cashew cream or oat milk ) Adding coconut extract is optional if u want the coconut flavor. It works!
Made this a while ago (was great!) and freezed all the leftovers. Now I wonder, has anyone used leftovers to make small (pot) pies or Shepherd’s pie? I come across many red lentil recipes that use sweet potato mash as layer, but would be bit overkill with the double sweet potatoes. I also added a bit of regular potatoes to my curry, so not sure regular potato mash would really go well. Hope anyone has some tips!
Hi,
I’m planning on making this recipe for the first time today.
I don’t have a slow cooker so I’m wondering if you know what temp/time in the oven will cook this recipe?
Thank you
Hi Danielle, I haven’t tried it myself, but other readers have made it on the stovetop with success. One reader said that it took them “about 50 minutes”. Another reader said “The instructions transferred well to the stovetop!” If you decide to experiment too, I’d love to hear how it goes!
I love this recipe so much! I use it as a base for my “veggie dump” soup at the end of the week and it’s honestly the most enjoyable way to everything all at once.
Hi Jescowa, I take online credit seriously. I’m not sure about the recipe you are referencing, but I do make a point to give credit where credit is due, this recipe is many years old, so it’s possible I forgot in this case or it is possible that the two are simply similar because the flavor combos are classic. Thanks!
Hi KC! I’ve only tested the recipe as written, so I am not sure how the oat milk would work. Depending on the type of dairy that is used, it can curdle in the slow cooker. I’ve not had that problem making it this way. If you decide to experiment with it, let me know how it goes! Hope you enjoy it!
It actually turned out amazing. No issues with curdling although I don’t think I’d take the chance next time. It did take longer than 3 hours on high for the lentils to soften. I was worried my kids wouldn’t eat it when they saw all the pieces parts, so I immersion blended a small batch and then just mixed it up into the rice with lime and cilantro and they didn’t complain about it and ate it! I was shocked! Hubby and I enjoyed as well. I love the flavors. It’s like a journey in each bite. Thank you!
This was such a good recipe. I made it on the stovetop since I don’t own a slow cooker. The instructions transferred well to the stovetop! I sauteed the onions and garlic in the Garam Masala and Turmeric. Added the sweet potatoes for a few minutes and then all the other ingredients! What was so good about this recipe was that the sweet potatoes and red lentils still had a slight crunch to them once cooked. Adding coriander and lime to the bowl gave this dish a really nice complexity.
I’m pretty sure I know the answer, but I just wanted to make sure you don’t soak the dried lentils beforehand at all? Just straight to the slow cooker, correct?
Very good and easy peasy. Realized while I was making it that I was actually out of Garam Masala and Tumeric, so I’m sure that having spices would have made a huge difference, but it was absolutely delicious regardless and was a nice, non-spicy alternative for people who are sensitive to a lot of spices but still like the idea of curry. I made mine and threw it over quinoa. Oh, I also didn’t have red lentils, I used whatever dried lentils I had (brownish??) and was totally fine. While it is ludicrous, I did add Louisiana’s Pure Crystal hot sauce when I got tired of eating it and it was good. (I’m only one person and didn’t remember to half the recipe).
So good and I loved how I could put all the ingredients in my slow cooker, stir, and forget about it. Then a few hours later we had a delicious dinner. I served it to my adult children and niece, and they were all happy to take leftovers home with them. I also added some spinach to the dish for a bit of extra colour and nutrition. The cilantro and lime were a perfect garnish.
excellent recipe – so flavourful – My son who is a foodie loved it and asked for the recipe. O added cauliflower carrot and regular potato and once I added spinach — these veggies go well in a curry and give it a nutritional boost.
Thank you this was so so sooo good! I used the exact recipe but didn’t have enough curry paste so instead I used 1 tbsp curry paste and 2 tbsp tom yum paste and it was delicious! However it was way too liquid so I added big tvp chuncks near the end adds to soak a bit of the liquid and it also adds a bit more texture so it was perfect :) I cooked it 4h on high. I’ll def do it again!
Great recipe. Had it with brown rice. Very tasty.
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
Can I add natural Greek yoghurt instead of coconut milk as cannot eat that? Wondering if so how much as it may alter the taste. Thanks
Hi Bev! I haven’t tested it out myself so it would be hard to say. If you decide to experiment, I’d love to know how it goes!
Have made this several times. Often add spinach too. A great vegetarian healthy option!
Great addition! Thanks Kaycee!
I have used unflavored plant milk for curries (i.e. cashew cream or oat milk ) Adding coconut extract is optional if u want the coconut flavor. It works!
Thanks for the tip, Audie!
Made this a while ago (was great!) and freezed all the leftovers. Now I wonder, has anyone used leftovers to make small (pot) pies or Shepherd’s pie? I come across many red lentil recipes that use sweet potato mash as layer, but would be bit overkill with the double sweet potatoes. I also added a bit of regular potatoes to my curry, so not sure regular potato mash would really go well. Hope anyone has some tips!
Hi Lauren! So glad you enjoyed it! Thank you for this kind review! Hopefully someone will pop in and give you some feedback about using the leftovers!
Very tasty, easy to prepare meal and so simple to cook!
Hi Gavin! So glad you enjoyed it! Thank you for this kind review!
Hi,
I’m planning on making this recipe for the first time today.
I don’t have a slow cooker so I’m wondering if you know what temp/time in the oven will cook this recipe?
Thank you
Hi Danielle, I haven’t tried it myself, but other readers have made it on the stovetop with success. One reader said that it took them “about 50 minutes”. Another reader said “The instructions transferred well to the stovetop!” If you decide to experiment too, I’d love to hear how it goes!
I love this recipe so much! I use it as a base for my “veggie dump” soup at the end of the week and it’s honestly the most enjoyable way to everything all at once.
Hi Alison! So glad you enjoyed the recipe! Thank you for this kind review!
It’s a good recipe, but you failed to credit Cooking Light who published a virtually identical recipe in 2017 that is clearly the basis for this one.
https://www.cookinglight.com/recipes/sweet-potato-and-red-lentil-curry
Hi Jescowa, I take online credit seriously. I’m not sure about the recipe you are referencing, but I do make a point to give credit where credit is due, this recipe is many years old, so it’s possible I forgot in this case or it is possible that the two are simply similar because the flavor combos are classic. Thanks!
Can I use regular coconut milk? I realize there would be more fat but I don’t have light coconut milk.
Absolutely. Hope you love it!
Is it possible to use oat milk instead of coconut milk? And what’s the benefit the adding the milk at the end instead of the start? Thanks 😊
Hi KC! I’ve only tested the recipe as written, so I am not sure how the oat milk would work. Depending on the type of dairy that is used, it can curdle in the slow cooker. I’ve not had that problem making it this way. If you decide to experiment with it, let me know how it goes! Hope you enjoy it!
Welp, I accidentally added the coconut milk in the beginning with all the ingredients 😢 we will see how that turns out… I hope I didn’t ruin it.
Let us know how it goes, Kim!
It actually turned out amazing. No issues with curdling although I don’t think I’d take the chance next time. It did take longer than 3 hours on high for the lentils to soften. I was worried my kids wouldn’t eat it when they saw all the pieces parts, so I immersion blended a small batch and then just mixed it up into the rice with lime and cilantro and they didn’t complain about it and ate it! I was shocked! Hubby and I enjoyed as well. I love the flavors. It’s like a journey in each bite. Thank you!
Can I use baby potatoes if I’m out of sweet?
Hi Tracy! I haven’t tried it myself but others have with great success! If you decide to experiment, I’d love to know how it goes!
This was such a good recipe. I made it on the stovetop since I don’t own a slow cooker. The instructions transferred well to the stovetop! I sauteed the onions and garlic in the Garam Masala and Turmeric. Added the sweet potatoes for a few minutes and then all the other ingredients! What was so good about this recipe was that the sweet potatoes and red lentils still had a slight crunch to them once cooked. Adding coriander and lime to the bowl gave this dish a really nice complexity.
Thank you for the feedback on making it on the stovetop Jessica! It’s so helpful for others who might want to do the same!
I’m pretty sure I know the answer, but I just wanted to make sure you don’t soak the dried lentils beforehand at all? Just straight to the slow cooker, correct?
No soaking required! Enjoy!
Very good and easy peasy. Realized while I was making it that I was actually out of Garam Masala and Tumeric, so I’m sure that having spices would have made a huge difference, but it was absolutely delicious regardless and was a nice, non-spicy alternative for people who are sensitive to a lot of spices but still like the idea of curry. I made mine and threw it over quinoa. Oh, I also didn’t have red lentils, I used whatever dried lentils I had (brownish??) and was totally fine. While it is ludicrous, I did add Louisiana’s Pure Crystal hot sauce when I got tired of eating it and it was good. (I’m only one person and didn’t remember to half the recipe).
Thanks for the feedback, Sara!
So good and I loved how I could put all the ingredients in my slow cooker, stir, and forget about it. Then a few hours later we had a delicious dinner. I served it to my adult children and niece, and they were all happy to take leftovers home with them. I also added some spinach to the dish for a bit of extra colour and nutrition. The cilantro and lime were a perfect garnish.
So glad you enjoyed it Lynda!
excellent recipe – so flavourful – My son who is a foodie loved it and asked for the recipe. O added cauliflower carrot and regular potato and once I added spinach — these veggies go well in a curry and give it a nutritional boost.
Glad to hear you enjoyed it, CD! Thank you!
Loved this. Easy. Tasty nutritious
Thank you Lesley!
Absolutely love this recipe and I was wondering if it would be possible to sub the sweet potato for pumpkin?
Hi Amy, I haven’t tried it myself but it could likely work. If you decide to experiment, I’d love to know how it goes!
Love this recipe! Will be making it often. Next time will try with the addition of spinach. Thanks Erin
Thank you Teresa!
Thank you this was so so sooo good! I used the exact recipe but didn’t have enough curry paste so instead I used 1 tbsp curry paste and 2 tbsp tom yum paste and it was delicious! However it was way too liquid so I added big tvp chuncks near the end adds to soak a bit of the liquid and it also adds a bit more texture so it was perfect :) I cooked it 4h on high. I’ll def do it again!
Great to hear, thank you Jassie!
hello! do you know about how many servings this makes in total?
Hi Mary! We have the servings listed in the recipe card. This recipe has 6 servings. Enjoy!
Hi! Making it right now and just wondering if it freezes well? I’m pretty sure there’ll be leftovers.
Enjoy, Glo! It does freeze well!
Yay! Fyi, it came out really good and will be slipped into rotation. 😋
Wonderful!
Is it okay to use brown lentils?
Hi Elizabeth, you probably could the timing may change some. If you decide to experiment, I’d love to know how it goes!