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!
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.