Lentils with Garam Masala, Coconut, and Pomegranate Seeds

Photo by Andrew Hugh Purcell
Ingredients
- One 13-1⁄2-oz. can coconut milk (not low fat), shaken before opening
- 6 cups low-sodium vegetable or chicken stock
- 2 Tbs. all-purpose flour
- 1⁄4 cup shredded unsweetened coconut
- 2 Tbs. minced fresh ginger
- 1⁄4 cup tomato paste
- 1⁄4 cup plus 1 Tbs. mango chutney, such as Geeta’s
- + 14 more ingredients
-
- 1⁄2 cup plus 2 Tbs. finely chopped, fresh cilantro leaves, for garnish
- Scant 2 tsp. minced jalapeño (seeds and membranes removed)
- 1-1⁄2 tsp. garam masala
- 1⁄2 tsp. turmeric
- 3 Tbs. fresh-squeezed, strained lime juice
- 10 lime wedges, for serving
- 1 cup pomegranate seeds, for garnish
- 2-1⁄4 cups finely chopped red onions (about 1 large)
- 1 lb. dried green lentils, rinsed and picked over (about 2 cups)
- 1⁄2 tsp. kosher salt
- 2 Tbs. vegetable oil
- 2 Tbs. minced garlic
- Naan, for serving (optional)
- 1⁄4 cup carrots, finely chopped (about 1)
Add the lentils to the slow cooker. Heat the oil in a medium-size heavy saucepan over medium-high heat. When hot, add the onions, carrots, garlic, ginger, jalapeño, garam masala, and turmeric and sauté until the onions are softened, about 5 minutes. Whisk in the chutney, tomato paste, and flour ...
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