Slow Cooker Red Lentil Chickpea Curry with Potatoes Peas

When I think of comfort food that warms the soul, I always come back to my beloved Slow Cooker Red Lentil Chickpea Curry with Potatoes Peas. There’s something incredibly satisfying about coming home to the aroma of spices and wholesome ingredients melding together in the slow cooker. On chilly winter evenings, this dish brings a cozy feeling that wraps around you like a warm blanket. I remember the first time I made it; the colors of the red lentils, chickpeas, and potatoes danced together like they were having a party in my kitchen! Each ingredient plays its part in creating a symphony of flavors that you can’t help but love.

As I stirred the pot, I felt the anticipation build, knowing that in just a few hours, I would be diving into a bowl of creamy goodness. The way the coconut milk mingles with the spices is nothing short of magic, transforming simple ingredients into something extraordinary. It’s the kind of meal that invites friends and family to gather around the table, sharing stories and laughter over bowls of hearty curry. It’s nourishing, filling, and best of all, it’s incredibly easy to prepare. Once you taste it, you’ll understand why I can’t get enough of this dish!

Slow Cooker Red Lentil Chickpea Curry with Potatoes Peas Shopping List

Gathering the right ingredients is key to bringing this dish to life. Each component has a purpose and contributes to the overall flavor profile of the Slow Cooker Red Lentil Chickpea Curry with Potatoes Peas. The red lentils provide a creamy texture, while the chickpeas add heartiness. The potatoes offer a satisfying bite, and the coconut milk binds everything together beautifully. Here’s what you’ll need:

• 1 cup dry split red lentils (rinsed well) – These tiny legumes cook quickly and become wonderfully soft, adding creaminess to the curry.
• 1 15-ounce can chickpeas, drained and rinsed – Chickpeas provide protein and a lovely texture contrast to the lentils.
• 1 medium yellow onion, diced (about 2 cups) – The onion adds depth and sweetness to the dish as it cooks down.
• 2 medium cloves garlic, minced – Garlic infuses the dish with robust flavor.
• 2 1/2 cups diced Yukon Gold potatoes (about 1 pound) – These potatoes turn tender and absorb the flavors of the curry.
• 2 cups low-sodium vegetable broth – A good quality broth enhances the flavor base of the curry.
• 1 tablespoon curry powder – This spice blend is essential for creating that signature curry taste.
• 1/8 teaspoon cayenne pepper (optional; adds some extra heat) – Adjust the heat level to your liking; it can be omitted if preferred.
• 1 teaspoon kosher salt + more to taste – Salt enhances all the flavors in the dish.
• 1 14-ounce can lite coconut milk – Coconut milk lends creaminess and a subtle sweetness.
• 1 cup frozen peas – Peas add a pop of color and sweetness at the end of cooking.
• Rice – To serve alongside the curry, providing a wonderful base.
• Cilantro – Fresh cilantro makes for a beautiful garnish that brightens the dish.

Cooking Method for Slow Cooker Red Lentil Chickpea Curry with Potatoes Peas

Cooking this Slow Cooker Red Lentil Chickpea Curry with Potatoes Peas is a breeze! All you need is a slow cooker, and you’re set for an incredible meal. The hands-on time is minimal, and soon you’ll be rewarded with a fragrant curry that fills your home with delightful aromas. Let’s get started!

1. Begin by preparing your slow cooker. To a 4-quart or larger slow cooker, add the red lentils, chickpeas, onion, garlic, potatoes, and vegetable broth. Make sure to rinse the lentils and chickpeas thoroughly before adding them.
2. Next, sprinkle in the curry powder and cayenne pepper if you’re using it. The spices will create a base of flavor that will develop throughout cooking.
3. Add the kosher salt to the mixture. Stir everything together until well combined. You want to ensure that the spices are evenly distributed among the ingredients.
4. Cover the slow cooker with its lid and set it to cook on low for about seven to eight hours. If you’re short on time, you can set it on high for about four hours. During this time, the potatoes and lentils will become tender and the flavors will meld.
5. As the curry cooks, you may notice it thickening up. This is normal! About 30 minutes before serving, you’ll want to start cooking your rice according to the package instructions.
6. After the initial cooking time, stir in the coconut milk and peas into the curry. This will add richness and creaminess, along with a pop of color from the peas.
7. Continue to cook on low for another 20 to 30 minutes. This allows the flavors to deepen further, and the peas will be perfectly heated through.
8. Before serving, taste the curry and adjust the seasoning with more salt if needed. It’s important to ensure that the flavors are balanced to your liking.
9. When ready to serve, ladle some rice into a bowl, followed by a generous serving of the curry. Top with fresh cilantro for an aromatic finish.
10. Enjoy every comforting bite of this Slow Cooker Red Lentil Chickpea Curry with Potatoes Peas. It’s a dish that truly nourishes both body and soul!

Change It Up

If you love to personalize your meals, the Slow Cooker Red Lentil Chickpea Curry with Potatoes Peas is the perfect canvas! Here are some fun ways to change it up:

• Storage: This curry stores beautifully! After it cools, transfer it to an airtight container and refrigerate for up to five days.
• Freezing: Yes, you can freeze this curry! Portion it out into freezer-safe containers, and it will last for up to three months.
• Pairing: Serve it with naan or pita bread to soak up all the delicious sauce!
• Add protein: Consider adding some cooked chicken or tofu for an extra protein boost.
• Vegetable variations: Feel free to incorporate other vegetables like carrots or spinach, depending on your preferences.
• Spice it up: Experiment with different spices; add turmeric or cumin for an extra flavor kick.

Perfect Pairings for Slow Cooker Red Lentil Chickpea Curry with Potatoes Peas

Serving the Slow Cooker Red Lentil Chickpea Curry with Potatoes Peas can be an adventure of its own! Here are some great ideas to enhance your meal:

• Rice: A fluffy bed of rice complements the curry perfectly. Use basmati or jasmine rice for an aromatic touch.
• Naan: Soft naan bread is perfect for scooping up the curry. You can even toast it lightly for extra flavor.
• Yogurt: A dollop of plain yogurt or raita adds a refreshing touch that balances the spices.
• Salad: A crisp side salad with cucumbers and tomatoes acts as a refreshing contrast to the warm curry.
• Occasions: This dish makes a fantastic dinner option for family gatherings or potlucks, particularly during the winter season.
• Leftovers: The curry keeps well in the fridge and makes for a delicious next-day lunch!

FAQ

Conclusion

The Slow Cooker Red Lentil Chickpea Curry with Potatoes Peas is a comforting and nourishing dish that’s perfect for any occasion. It’s easy to prepare and packed with flavor, making it a favorite in my household. I encourage you to try this recipe; it’s bound to become a staple in your kitchen. Enjoy the delicious journey of flavors that this curry brings to your table!

Slow Cooker Red Lentil Chickpea Curry with Potatoes Peas

The ultimate comfort food, this Slow Cooker Red Lentil Chickpea Curry with Potatoes Peas is creamy, hearty, and perfect for a cozy night in. Packed with wholesome ingredients, it's a nourishing dish that you'll want to make again and again. Try this easy weeknight dinner tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Dinner

Cuisine Indian

Servings 6 servings

Calories 350 kcal

Equipment

• Wooden Spoon
• Cutting Board
• Slow Cooker

Ingredients

  

• 1 cup dry split red lentils rinsed well
• 1 15-ounce can chickpeas drained and rinsed
• 1 medium yellow onion diced – about 2 cups
• 2 medium cloves garlic minced
• 2.5 cups diced Yukon Gold potatoes about 1 pound
• 2 cups low-sodium vegetable broth
• 1 tablespoon curry powder
• 1/8 teaspoon cayenne pepper optional; adds some extra heat
• 1 teaspoon kosher salt + more to taste
• 1 14-ounce can lite coconut milk
• 1 cup frozen peas
• Rice
• Cilantro

Instructions

 

• To a 4-quart or larger slow cooker, add the red lentils, chickpeas, onion, garlic, potatoes, vegetable broth, curry powder, cayenne pepper if using, and salt. Stir to combine.
• Cover and cook on low for 7 to 8 hours (or high for about 4 hours), until the potatoes and lentils are cooked through.
• About 30 minutes before eating, start cooking your rice according to package instructions.
• Stir in the coconut milk and peas into the curry, and continue cooking on low for another 20 to 30 minutes.
• Taste and adjust seasoning with more salt if desired.
• To serve, add some rice to your bowl plus the curry. Top with fresh cilantro.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to five days.
• Tip 2: Freeze in portions for up to three months.
• Tip 3: Serve with naan or pita bread for a complete meal.
• Tip 4: Add cooked chicken or tofu for extra protein.
• Tip 5: Experiment with other vegetables like carrots or spinach.

Keyword Comfort Food Recipe, lentil chickpea curry, slow cooker curry, vegetarian curry

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!