Kandola Farms Produce

 

Slow cooker sweet potato and red lentil tikka masala delivers big flavor with little work. Enjoy this vegan, one-dish wonder over rice with warm pita to fend off winter chill on any hectic weeknight.

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INGREDIENTS

• Cooking spray

• 1 cup chopped onion

• 4 garlic cloves, minced

• 4 cups peeled, cubed sweet potato (about 2 medium)

• 1 cup dried red lentils

• 1 Tbsp. garam masala

• 2 tsp. curry powder

• 1 tsp. ground ginger

• ½ tsp. kosher salt

• ½ tsp. freshly ground black pepper

• 1 (6-oz.) can tomato paste

• 1 qt. vegetable broth

• 1 (13.5-oz.) can lite coconut milk

• For serving: white or brown basmati rice, a dollop of yogurt, grilled pita, and fresh cilantro or basil (if desired).

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INSTRUCTIONS

1. Place all ingredients (excluding rice and garnishes) in a 5- to 6-quart slow cooker coated with cooking spray; stir well to combine. Cover and cook on low 8 hours. Turn off heat; stir in coconut milk. Let stand, covered, 5 minutes.

2. Serve over rice and garnish with pita, cilantro, or basil, if desired.

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Recipe courtesy of: http://dishingouthealth.com/slow-cooker-sweet-potato-and-lentil-tikka-masala-vegan/