If you want to feed the whole family with a tasty and high protein dish try this curry spiced lentil stew. You can make it in 45 minutes on the stovetop or in 4 to 8 hours in a slow cooker.
Ingredients
- 2 cups dried red lentils
- 2 sweet potatoes cubed
- 1 large sweet onion diced
- 2 garlic cloves minced
- 1 large head cauliflower cut into small florets
- 1 can chickpeas drained and rinsed
- 1 cup frozen peas thawed
- 2 tablespoons red curry paste
- 1 tablespoon minced fresh ginger
- 1 can tomato puree
- 1 teaspoon ground turmeric
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground cardamom
- Sea salt and freshly ground black pepper to taste
- 1½ cups filtered water
- Fresh cilantro leaves and lemon wedges for garnish
Instructions
- Add the lentils to the bottom of a slow cooker. Top with the sweet potatoes and then the onion, garlic, cauliflower, chickpeas, peas, curry paste, ginger, tomato puree, turmeric, coriander, cumin, cayenne pepper, cardamom, salt, pepper, and filtered water.
- Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours.
- Enjoy garnished with cilantro and a lemon wedge. Leftovers keep best in an airtight container in the refrigerator for up to 3 days.