Since the beginning of the pandemic, I have not just gotten lazy about cooking healthy, but cooking in general. In the beginning, I took the opportunity of being stuck at home in stride, and cooked everything under the sun. But since then, I have fallen into a rut of ordering-in, taking-out, or heating up whatever I can find in my freezer. At this point, The Joy of Cooking sits on my kitchen counter ironically, rather than as a reference.
However, with fall quickly approaching, I have found new motivation to get back into the kitchen. Specifically healthy cooking, and cooking meals that won’t take a whole lot of time.
Luckily, my slow cooker has been my saving grace! This recipe, in particular, is one of my go-to’s, as it’s easy to prep, easier to cook, and delicious. It’s also made from all fresh ingredients, and it’s vegetarian. The best part is, this recipe yields a large serving size and doesn’t lose its quality when reheated, so it’s great for leftovers the next day!
- 1 tbsp vegetable oil
- 1 large white onion, finely chopped
- 4 garlic cloves, minced
- 3 tbsp mild to medium Indian curry paste
- 1 ½ cups sweet potato, peeled and grated
- 1 cup dried red lentils, rinsed
- 1½ cups tomato sauce
- 2 cups vegetable broth
- 3 cups baby spinach, packed
- 1¼ cups roasted red peppers, drained and chopped
- Salt (optional) to taste
- 2 tbsp fresh cilantro, chopped
- 2 tbsp tomato, chopped