# Slow Cooker Lentil & Chickpea Curry

## Ingredients:

- **Legumes**:
  - 1 cup dry lentils, rinsed, soaked overnight, and drained
  - ½ to ⅔ cup dry chickpeas, rinsed, soaked overnight, and drained
- **Veggies**:
  - 1 medium onion, finely chopped
  - 2 large tomatoes, chopped (or a 14 oz can of diced tomatoes)
  - 1 bell pepper, chopped (any color)
  - 3 garlic cloves, minced
  - 1-inch ginger, minced or grated
- **Liquid**:
  - 2 to 2½ cups vegetable or chicken broth (you might need a bit more due to the soaked legumes)
  - 1 can (13.5 oz) coconut milk
- **Seasonings/Spices**:
  - 2 tsp curry powder
  - 1 tsp turmeric powder
  - 1 tsp ground cumin
  - 1 tsp ground coriander
  - ½ tsp red chili powder (adjust to taste)
  - Salt and freshly ground black pepper to taste
- **Finish**:
  - Juice of ½ lemon or lime
  - Fresh cilantro, chopped for garnish

## Instructions:

1. **Toasting Spices**: (Optional but recommended) In a small pan, toast curry powder, turmeric, cumin, coriander, and chili powder for 1-2 minutes until fragrant. Set aside.
2. **Layering in Slow Cooker**: Begin by placing onions, tomatoes, bell pepper, garlic, and ginger at the bottom.
3. Spread the overnight-soaked and drained lentils and chickpeas over the veggies.
4. Sprinkle all the toasted spices (from step 1) along with salt and pepper over the legumes.
5. Pour in the broth, making sure the legumes are submerged. Pour the coconut milk on top without stirring it in.
6. Cook on LOW for 7-9 hours or HIGH for 4-5 hours, until lentils and chickpeas are tender.
7. Before serving, stir in the lemon or lime juice for brightness and adjust seasoning if needed.
8. Garnish with fresh cilantro when serving.

## Tips:

- **Texture**: For a creamier texture, you can blend a portion of the curry with an immersion blender and then mix it back in.
- **Accompaniment**: Serve this curry with naan bread, flatbread, or rice.
- **Storage**: The curry stores well in the refrigerator for up to 4 days and often tastes even better the next day as flavors meld.
- **Spice Levels**: Adjust the chili powder to suit your heat preference.

**Relish the deep flavors and heartwarming vibes of this Slow Cooker Lentil & Chickpea Curry!**

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# Slow Cooker Lentil & Chickpea Curry

## Flavor Development
Enjoy the rich flavors developed through slow cooking, reminiscent of aromatic dishes like Thai Green Curry.

## Ingredients

### Legumes
- 1 cup green or brown lentils, rinsed, soaked overnight, and drained
- ½ cup chickpeas, rinsed, soaked overnight, and drained

### Veggies
- 1 large onion, finely chopped
- 2 large tomatoes, chopped (or a 14 oz can of diced tomatoes)
- 1 bell pepper, chopped (any color)
- 3 garlic cloves, minced
- 1-inch ginger, minced

### Liquid
- 3 cups vegetable or chicken broth (adjusted for slow cooker evaporation)
- 1 can (13.5 oz) coconut milk

### Seasonings/Spices
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp red chili flakes (adjust to taste)
- Salt to taste

### Finishing Touches
- Juice of 1 lemon
- Fresh cilantro, chopped for garnish
- Toasted almonds or cashews for crunch (optional)

## Instructions

1. **Layering for Flavor**: Place onions, tomatoes, bell pepper, garlic, and ginger in the slow cooker.
2. **Adding Legumes**: Add the soaked and drained lentils and chickpeas.
3. **Infusing Spices**: Toast cumin and coriander seeds until fragrant, crush lightly, and add to the cooker with garam masala, turmeric, chili flakes, and salt.
4. **Adding Liquids**: Pour in broth to cover ingredients. Layer coconut milk on top without stirring.
5. **Cooking**: Cook on LOW for 8-10 hours, allowing flavors to fully develop.
6. **Finishing**: Stir in lemon juice before serving and adjust seasoning if necessary.
7. **Garnish & Serve**: Garnish with fresh cilantro and toasted nuts. Serve hot.

## Serving Size and Accompaniments

- **Servings**: This recipe makes about 6 servings.
- **Accompaniments**: 
  - **Rice**: Basmati or jasmine rice pairs wonderfully with this curry, providing a neutral base that complements the rich flavors.
  - **Bread**: Serve with naan, roti, or other flatbreads for a traditional experience.
  - **Salad**: A simple cucumber or mixed greens salad with a light dressing can offer a refreshing contrast.
  - **Yogurt**: A dollop of plain yogurt on top can add creaminess and help balance the spices.

## Slow Cooker Tips

- **Flavor Infusion**: Spices develop and meld over the long cooking time, enhancing the dish's overall flavor profile.
- **Tenderness**: Lentils and chickpeas become perfectly tender, absorbing the spiced broth.
- **Ease of Preparation**: A minimal preparation recipe perfect for busy days.
- **Next-Day Flavor**: Often more flavorful when reheated, making it excellent for leftovers.

## Notes

- **Adjustable Spice**: Tailor the heat level with chili flakes to your preference.
- **Creaminess Option**: Blend a portion of the curry for a creamier texture if desired.