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!
Time 6h15m Yield 4 serving(s) Number Of Ingredients 17 Steps:
Plug in a large slow cooker (4 to 6 quart capacity), and set to high. Put chickpeas, red bell pepper, salt, black pepper, tomatoes and vegetable broth all in the slow cooker. Stir to combine ingredients and cover. Meanwhile, heat 2 teaspoons extra virgin olive oil in a large nonstick skillet over medium heat. Add white onion and carrots. Cook covered for 5 minutes. Add garlic and cook for another 2 minutes. Stir in ground cumin, light brown sugar and ground ginger. Combine onion mixture with the chickpea mixture in the slow cooker. Cover and cook on high for 6 to 8 hours. One hour before serving, stir in Simply Potatoes Diced Potatoes with Onion, fresh spinach and coconut milk. Garnish with chopped green onions and serve with hot Garlic Naan. Yum!
Time 6h25m Yield 6 servings. Number Of Ingredients 18 Steps:
In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
Time 8h10m Number Of Ingredients 13 Steps:
Add all ingredients except the coconut milk to a 3-quart or larger slow cooker. Cook on low 8-10 hours or in high 5-6 hours. Stir in the coconut milk and cook on low for another 30 minutes. The curry will be a bit thin at first; it thickens up as it sits. Scoop over rice and serve with cilantro and fresh lime wedges to squeeze over the top.
