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 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.
CARIBBEAN CURRIED PEAS (LENTILS)
This recipe can be eaten as a main or side dish. The key to developing the flavor (and not missing the meat) is caramelizing and developing deep browning of the onions and carrots. In the Caribbean, cooks call this 'burning' the onions.
Provided by Liz and Sylvan
Categories Side Dish Curry Side Dish Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat canola oil in a Dutch oven over medium-high heat; cook and stir onion, carrots, salt, black pepper, and sugar until onion is a deep brown color, 15 to 20 minutes. Reduce heat to medium; add garlic, chile pepper, ginger, and curry powder. Stir constantly to incorporate, about 5 minutes.
- Increase heat to medium-heat and stir 1 can vegetable broth into the onion mixture. Scrape up any vegetables or curry powder stuck to the bottom of the pot with a wooden spoon. Add lentils and remaining 1 can of vegetable broth; cook until lentils are tender, about 30 minutes. Stir cilantro into lentils before serving.
Nutrition Facts : Calories 373.2 calories, Carbohydrate 44.9 g, Fat 15.8 g, Fiber 18.9 g, Protein 15 g, SaturatedFat 1.2 g, Sodium 432.9 mg, Sugar 7.9 g
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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