June 26, 2018
Comfort Food, Main Dish, Curries,
Beans, Vegetables, Onions, Peppers, Indian, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Entertaining, Potluck, Weeknight Meals, Slow Cooker, Gluten-Free, No Eggs, Non-Dairy, Vegan, Vegetarian, Lentils more
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"From our Sunday newspaper, The Sunday Times. Times are estimated."
Put the onion, ginger, garlic, curry paste and coconut milk into the slow cooker and stir to combine and then add the capsicums, mushrooms and lentils and cook on low for 3 hours.
Add the peas and cook for 5 to 10 minutes until just tender and then stir in the juice of 1 lime quarter, the sugar and soy sauce (or fish sauce if using).
Taste, add more sugar, lime juice or soy to balance the flavours.
Serve with the rice, with the coriander scattered on top and the remaining lime for squeezing over.
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