Sweet Potato-and-Red Lentil Curry

 

Ingredients

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

3 1/2 cups water, divided 

2 cups dried red lentils 

2 cups low-sodium fat-free vegetable broth 

3/4 cup finely chopped white onion 

3 tablespoons Thai red curry paste (such as Thai Kitchen) 

2 teaspoons garam masala 

2 teaspoons grated peeled fresh ginger 

2 teaspoons ground turmeric 

Cooking spray 

1 tablespoon sugar, divided 

3/4 teaspoon kosher salt 

3 garlic cloves, minced 

1 (6-oz.) can tomato paste 

1 cup canned light coconut milk 

1/2 cup apple cider vinegar 

1 cup very thinly sliced red onion 

4 cups hot cooked brown rice 

1 cup fresh cilantro leaves gently until spinach starts to wilt. 

Garnish with cilantro sprigs, if desired.

How to Make It

Step 1

Place sweet potato, 3 cups water, and next 7 ingredients (through turmeric) in a 5- to 6-quart electric slow cooker coated with cooking spray. Add 1 teaspoon sugar, salt, garlic, and tomato paste; stir well to combine. Cover and cook on low 8 hours. Turn off heat; stir in coconut milk. Let stand, covered, 5 minutes.

Step 2

Combine remaining 1/2 cup water, remaining 2 teaspoons sugar, and vinegar in a microwave-safe bowl; microwave at high 2 minutes or until boiling. Add onion to vinegar mixture; let stand 20 minutes at room temperature. Drain.

Step 3

Place 1/2 cup rice in each of 8 shallow bowls. Top each serving with 1 1/4 cups lentil mixture, 2 tablespoons red onion mixture, and 2 tablespoons cilantro.