pen rainbow

Tuesday, September 24, 2013

Tuesday's Cupboard—Curried Shrimp and Red Lentils

Rich flavorful broth and hearty red lentils make this a satisfying exotic dish!

The secret to a good curry is in the spices
Slow-cook everything except the shrimp
Topped with herbed crumbled feta

This slow-cooked curry is made the authentic way with six different ground spices:  cumin, coriander, turmeric, cardamom, cinnamon and cloves.  Add chopped garlic and fresh ginger to enhance the flavors, and finish it off with aromatic vegetables, celery & onion.

I doubled all of the ingredients from the original recipe, except for the onion, which I kept at one very large sweet onion.  I used jarred chopped garlic (in water) instead of fresh garlic, and I included clean, fresh leaves with the chopped celery.

Basic curry ingredients_(don't forget the cardamom)
Flavorful & healthy red lentils
Fresh ginger, sweet onion & Rapunzel vegan vegetable broth cubes
I use 2 double-size cubes to make 4 cups, then I add a cup of plain water
2 pounds of frozen rinsed shrimp
Convenient 2-pound size bag

Curried Shrimp and Red Lentils

Adapted from Weight Watchers® Slow Good Super Slow-Cooker Cookbook, 2005

Makes 6 servings


 5 c. vegetable broth

2 c. red lentils_picked over, rinsed & drained

4 celery stalks, chopped

4 T. finely chopped fresh ginger

2 garlic cloves, chopped (2 tsp. jarred in water)


2 tsp. ground cumin

2 tsp. ground coriander

2 tsp. turmeric

1 tsp. ground cardamom

1 tsp. cinnamon

1 tsp. kosher salt

1 tsp. freshly ground pepper

1/2 tsp. ground cloves


2 pounds frozen medium-sized peeled & deveined shrimp — rinsed to remove the outer ice


1.  Place the vegetable broth, lentils, chopped onion, celery, ginger & garlic in the slow cooker.  

2.  Add the spices:  ground cumin, coriander, turmeric, cardamom, cinnamon, salt, pepper & cloves.

3.  Mix well.  Cover & cook on high for 3 hours or on low for 5 hours until lentils are soft and broth is aromatic.

4.  Empty the frozen shrimp into a colander & rinse to loosen and remove outer layers of ice.  Stir in the shrimp.  Cook until shrimp are opaque, about 20 minutes.  


•  Serve over hot, cooked Basmati rice or with fresh slabs of Tandoori Naan (Indian flatbread) available at Safeway and Whole Foods.

•  This is also delicious as an accompaniment to Tandoori chicken!