SLOW COOKER RED LENTIL & CHICKPEA CURRY WITH POTATOES & PEAS
Hearty, full of flavor, a relatively short list of ingredients, and basically hands-off. That's what I call the perfect dinner recipe! I love this chickpea curry recipe and I hope you do too.
Provided by Kare for Kitchen Treaty
Time 8h15m
Number Of Ingredients 13
Steps:
- To a 4-quart or larger slow cooker, add the lentils, chickpeas, onion, garlic, potatoes, vegetable broth, curry powder, cayenne pepper if using, and salt. Stir, place the lid on the slow cooker, and cook on low for 7-8 hours (high for about 4 hours), until the potatoes and lentils are cooked through. It'll be relatively thick until you do the next step.
- About 30 minutes before eating, start cooking your rice and stir in the coconut milk and peas. Continue cooking on low for another 20-30 minutes.
- Taste and add additional salt if desired.
- To serve, add some rice to your bowl plus the curry. Top with fresh cilantro. That's it!
Nutrition Facts : Calories 313 kcal, Sugar 6 g, Sodium 667 mg, Fat 7 g, SaturatedFat 4 g, Carbohydrate 49 g, Fiber 10 g, Protein 16 g, ServingSize 1 serving
LENTIL & SWEET POTATO CURRY
A storecupboard spice pot with red and green lentils, chickpeas and coriander. Serve with yogurt and naan bread
Provided by Ren Behan
Categories Main course
Time 35m
Number Of Ingredients 12
Steps:
- Heat 2 tbsp vegetable or olive oil in a large pan, add 1 chopped red onion and cook for a few mins until softened.
- Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes.
- Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add a drained 400g can chickpeas, then heat through.
- Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread.
Nutrition Facts : Calories 613 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 21 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 1.8 milligram of sodium
LENTIL AND RHUBARB CURRY WITH POTATOES AND PEAS
From "The Flexitarian Cookbook" by Peter Berley. An excellent way to use rhubarb during the summer that's not for dessert!
Provided by EmilyStrikesAgain
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- For the Spice Blend: In a bowl, stir together all the ingredients.
- For the Lentils: In a heavy 3 to 4 quart saucepan, melt the butter over medium heat. Add the onion, shallots, ginger, and a large pinch of salt, cover and cook, stirring occasionally, until the onion is soft, 8-10 minutes. Uncover, stir in the garlic and the spice blend, and cook, stirring, for 2 minutes.
- Add the cabbage, potatoes, rhubarb, lentils, brown sugar, and bay leaf, along with enough cold water to cover by 1 inch. Raise the heat to high and bring to a boil, then reduce the heat and simmer gently, uncovered, until the lentils are tender, about 30 minutes. Stir occasionally and add more water as necessary to keep the dish fairly soupy.
- When lentils are tender, season with salt to taste, stir in the peas, and simmer until the peas are just tender, about 4 minutes.
LENTIL, PEA AND POTATO CURRY
Lentils, peas and bite-size cubes of potato in a richly-spiced tomato and coconut milk gravy. Found at Mediterrasian.com.
Provided by Kiwi Kathy
Categories Curries
Time 40m
Yield 2 , 2 serving(s)
Number Of Ingredients 21
Steps:
- Heat the oil in a large saucepan over a medium heat and cook the onions for 10 minutes, stirring occasionally.
- Add the garlic, ginger, ground coriander, cumin, turmeric and chili and cook, stirring, for 1 minute.
- Add the potato and lentils and stir to coat with the spice mixture.
- Add the tomatoes, coconut milk, stock, garam masala, salt and sugar, bring to the boil and cover with a lid. Reduce the heat to medium and simmer, covered, for 20 minutes, stirring occasionally.
- Add the peas to the curry and simmer, uncovered, for 5 minutes.
- While the curry simmers, cook the rice.
- Remove from the heat and stir in the cilantro and lemon juice.
- Serve on a bed of rice.
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- Heat the oil in a roomy pot over medium heat. Add the onion and garlic. Sauté, stirring occasionally, for 5 minutes, or until the onion is soft and clear.
- Add the water, potatoes, lentils, curry, turmeric, ginger, and salt. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are cooked through.
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- Rinse the rice and cook the it in the water, lightly salted. Bring to a boil. When boiled for 2 minutes, reduce the heat and let the rice cook with a lid on tightly. Do not be tempted to take off the lid for 25 minutes.
- Meanwhile, heat the oil in a saucepan, fry the onions, add the potatoes and cook for 3-4 minutes.
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- Add 1/4 cup vegetable broth to a large skillet or Dutch oven over medium-high heat. Add garlic and cook for 1 minute, stirring. Then add onion and cook for 4-5 minutes, stirring, until onion is soft and translucent.
- Add the can of coconut milk (liquid and all), dried lentils, and 1/2 cup water. Stir and bring to a boil, then reduce heat to a low simmer (on low heat) and cover. Cook about 35-40 minutes, or until the lentils are soft and the liquid is absorbed.
- Add remaining 1 1/2 cups vegetable broth, curry powder, peas, broccoli, and salt (if desired). Raise heat to medium-high heat. Once boiling, reduce heat slightly and cover. Simmer for 5 minutes, stirring occasionally to make sure it doesn't burn or stick to the bottom of the pan.
- Remove from heat. Taste and add additional salt, or even a dash of cayenne pepper, turmeric, garam masala, nutritional yeast or lime juice. Serve with naan bread and/or brown/basmati rice, or add a bit of Middle Eastern-style garlic sauce. This dish makes about 6 (1-cup) servings. Store this curry in an airtight container in the fridge. It will last around 3-4 days and reheats very well.
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- Grind the whole spices in a spice grinder or with a mortar and pestle, set aside. In a large saucepan, heat the oil over medium-high heat. Add the onion and cook until the edges are turning brown, about 5 minutes. Add the spices, curry powder, ginger, and garlic and saute for about a minute, until very fragrant.
- Add the sweet potato, lentils, water, and salt and bring to a boil. Reduce to a simmer, cover, a cook until the sweet potatoes are tender and the lentils have absorbed much of the liquid, about 18-20 minutes. Stir in the green peas and cook until warmed through, about 2 minutes.
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