Tag Archives: Gourmet Garden lemon grass paste

ALL-PURPOSE CURRY SAUCE- Slow Cooker

All Purpose Curry Sauce base (18)

I recently linked this recipe to the Running on Happy and The Fit Foodie Mama #MeatlessMonday recipe link-up.

 

Sur La Table recently had a big sale (still going on) on the Cuisinart Multi-Cooker and I couldn’t resist. ¬†With holiday gift cards in hand I marched right in and upgraded my slow cooker. ¬†Man, I am glad I did. ¬†It is SO nice to be able to brown onions in the slow cooker and then just pour in the rest of the ingredients. ¬†This slow cooker is going to get some major use in my household.

I saw some split red lentils at Trader Joe’s the other day and I was inspired to make a red lentil based slow cooker curry sauce. ¬†I love that this “sauce” is packed with protein and fiber.

This recipe makes A LOT of sauce, so get ready to freeze some for later. ¬†I have also enjoyed the sauce as a soup…simply add broth and thin it out. ¬†Good stuff!

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INGREDIENTSmakes an ENTIRE crockpot full…more than enough to freeze for later

1 onion, diced
3 celery ribs, diced
2 carrots, diced (I do a rough chop since I like carrot chunks)
1 bag Trader Joe’s trimmed leeks¬†
2 Tbs. curry seasoning (I used Spice Hunter)
two 6 inch stalks of lemon grass, cut into four 3 inch pieces and smashed
OR
1-2 Tbs Gourmet Garden lemon grass paste (I used 2 Tbs…LOVE lemongrass!)
2 cloves of garlic, pressed or finely chopped (Dorat makes an incredible ready to use product)
1-2 Tbs. fresh ginger, minced
1/4-1/2 tsp. red pepper flakes (depending on how spicy you like your food)
2-3 cans (depending on how “saucy” you like it)¬†light coconut milk (approx 14 ounces each)
1 bag Trader Joe’s split red lentils (about 2 1/2 cups)
32 ounce container vegetable broth
2 cups water
cilantro, chopped (as a garnish)
parsley, chopped (as a garnish)
Serve with Sriracha for those who like extra spice (ME!!!)
 
Curry Sauce Process Collage

Water sauté the onions, celery, carrots, and leeks for 5-7 minutes.  Add the curry seasoning, garlic, ginger, and red pepper flakes.  Stir together to combine the flavors and cook for 1-2 minutes while continuing to stir (If the mixture is getting too dry, add a tiny bit of water).

Add the light coconut milk and stir to combine.  Add the split red lentils, broth and water.

Set your slow cooker on high for 6 hours or low for 8-10.

Serve on top of roasted squash, steamed veggies (cauliflower, broccoli, zucchini, summer squash) potatoes, brown rice, etc. ¬†Would be fantastic over brown basmati rice. ¬†Have each person salt their own food upon serving…that way the food will taste salted, but will not be LOADED with sodium.

*Remember to remove the lemongrass stalks before serving

All Purpose Curry Sauce base (24)

For a printable version of this recipe click HERE.

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Filed under Beans/Legumes, Crock Pot, Gluten Free, Main Dish, Recipes, Soup, Vegan, Vegetarian