All Photos © Christine Elise McCarthy 2016
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Slow cooker recipes. Is anything better than just dumping a bunch of ingredients into a slow cooker, going away for hours and then coming home to dinner – warm & waiting? I think not!
I used yellow split lentils or urad dal – but any variety of lentils will work just fine. I added a ton of random vegetables – because I had them. You can add or omit any veggies you like.
I had a big bag of English peas & some fresh spinach that were going to spoil before I could cook them – so – I froze them.
It was about 2 cups of peas & make 4 cups of spinach but the spinach wilted in the freezer – down to about 4 cups. If you use frozen veggies in yours – add them at the very end or they will just disintegrate.
Vegan Spicy Green Coconut Curry with Vegetables & Split Lentils for the Slow Cooker
Makes a lot – likely enough to feed 6 well if served with rice
INGREDIENTS (very flexible)
2 cups lentils
2 potatoes – cubed
1 small onion – diced
1-4 cloves garlic – minced
1 small head cauliflower – cut into small florets
1-5 jalapenos – seeded & diced (use less or omit – if you do not like heat)
3-5 carrots – sliced
3 TBS ginger – minced
1 (5.5 oz) can coconut milk (use more for a richer curry)
3 TBS green curry paste
1 TBS garam masala
1 tsp ground coriander
1 tsp ground cumin
1 tsp dry mustard
1 tsp turmeric
6 cups vegetable stock
4 cups fresh spinach or 2 cups frozen
2 cups peas
GARNISH – hot sauce (like sriracha), cilantro & cooked rice (I used basmati)
Put everything except peas, spinach & any frozen vegetables you might be using into the slow cooker. If using anything frozen – all them to thaw. Ignore my photos showing the spinach & peas being added with the other ingredients at the start. They disintegrated & I had to add more of each at the end. I also added the cauliflower after the curry had been cooking for hours – hence the different-looking imagery below.
Cook on high for 4 hours or on low for 8 hours. If it is too thick, add stock or water. If it is too thin – cook a bit longer with the lid off – or mash some of the curry with a masher or immersion blender to create a thicker gravy.
15 minutes before serving – add peas, spinach & any frozen vegetables you selected. Season with S&P.
Serve with rice & garnish with cilantro & hot sauce.