Slow Cooker Vegetarian Lentil Curry
 
Prep time
Cook time
Total time
 
Serves: 12 cups
Ingredients
  • 3 large sweet potatoes
  • 1 small head cauliflower
  • 1 medium onion
  • 5 cloves of garlic
  • 2 teaspoons EACH coriander, garam masala, and mild curry powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 4 cups vegetable broth
  • 1½ cups red lentils
  • 1 can garbanzo beans (also called chickpeas)
  • 1 can coconut milk
  • 1 cup frozen peas
  • Plain greek yogurt, Sriracha (hot sauce), and/or chopped cilantro for serving
Instructions
  1. Prep the vegetables: Peel and dice the sweet potatoes (I usually leave about half of the skin on). Cut the core out of the cauliflower and cut or break the head into very small florets. Finely dice the onion and mince the garlic. Throw the sweet potatoes, cauliflower, onion and garlic into a large slow cooker.
  2. Add the spices, salt and vegetable broth to the slow cooker and stir to combine. Cook the vegetables on HIGH for 3 hours.
  3. Rinse the lentils and pick through them, removing any debris. Drain and rinse the garbanzo beans. After 3 hours, add both the rinsed lentils and the garbanzo beans to the slow cooker. Stir to combine and replace the lid. Cook on HIGH for an additional 1½ hours.
  4. After the total cook time, stir in the coconut milk and frozen peas and stir. Serve warm.
Notes
You can use chicken stock/broth instead of vegetable stock if you aren't worried about keeping this dish strictly vegetarian.
Serve over rice or couscous, or with naan.
This recipe makes A LOT of curry. We usually have enough for at least two dinners and two or three lunches too!
Recipe by Sweet Peas and ABCs at https://www.sweetpeasandabcs.com/slow-cooker-vegetarian-lentil-curry/