Slow Cooker Red Lentil Curry with Sweet Potatoes

Kids enjoyed dipping bread into it. Used Thai red chili paste instead of curry paste to sweeten it up a bit. Great with lime and cilantro.

It yielded 3 kilos of finished dish! What I did was cook it in an oven at 130°C for 5½ hours, that was just the right time for it to be ready and for the liquids to be reduced. I will make it again.

I swapped out the paste for curry powder, as per the suggested swap. It probably dropped the spice factor, but that works for me. Tasted great. I also didn't have quite enough lentils, so topped up with dried split peas.

Ended up doing it in the instant pot but burnt the bottom. Still nice flavour and texture. Will have to try again in the slow cooker.

Replaced the 3tbsp curry paste with a tbsp strong curry powder, and it was overpowering. Ginger flavour was strong. Good to have extra coconut milk or yoghurt to hand just in case