114 lines
4.9 KiB
Markdown
114 lines
4.9 KiB
Markdown
# Slow Cooker Lentil & Chickpea Curry
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## Ingredients:
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- **Legumes**:
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- 1 cup dry lentils, rinsed, soaked overnight, and drained
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- ½ to ⅔ cup dry chickpeas, rinsed, soaked overnight, and drained
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- **Veggies**:
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- 1 medium onion, finely chopped
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- 2 large tomatoes, chopped (or a 14 oz can of diced tomatoes)
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- 1 bell pepper, chopped (any color)
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- 3 garlic cloves, minced
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- 1-inch ginger, minced or grated
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- **Liquid**:
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- 2 to 2½ cups vegetable or chicken broth (you might need a bit more due to the soaked legumes)
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- 1 can (13.5 oz) coconut milk
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- **Seasonings/Spices**:
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- 2 tsp curry powder
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- 1 tsp turmeric powder
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- 1 tsp ground cumin
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- 1 tsp ground coriander
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- ½ tsp red chili powder (adjust to taste)
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- Salt and freshly ground black pepper to taste
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- **Finish**:
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- Juice of ½ lemon or lime
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- Fresh cilantro, chopped for garnish
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## Instructions:
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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.
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2. **Layering in Slow Cooker**: Begin by placing onions, tomatoes, bell pepper, garlic, and ginger at the bottom.
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3. Spread the overnight-soaked and drained lentils and chickpeas over the veggies.
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4. Sprinkle all the toasted spices (from step 1) along with salt and pepper over the legumes.
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5. Pour in the broth, making sure the legumes are submerged. Pour the coconut milk on top without stirring it in.
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6. Cook on LOW for 7-9 hours or HIGH for 4-5 hours, until lentils and chickpeas are tender.
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7. Before serving, stir in the lemon or lime juice for brightness and adjust seasoning if needed.
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8. Garnish with fresh cilantro when serving.
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## Tips:
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- **Texture**: For a creamier texture, you can blend a portion of the curry with an immersion blender and then mix it back in.
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- **Accompaniment**: Serve this curry with naan bread, flatbread, or rice.
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- **Storage**: The curry stores well in the refrigerator for up to 4 days and often tastes even better the next day as flavors meld.
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- **Spice Levels**: Adjust the chili powder to suit your heat preference.
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**Relish the deep flavors and heartwarming vibes of this Slow Cooker Lentil & Chickpea Curry!**
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---
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# Slow Cooker Lentil & Chickpea Curry
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## Flavor Development
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Enjoy the rich flavors developed through slow cooking, reminiscent of aromatic dishes like Thai Green Curry.
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## Ingredients
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### Legumes
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- 1 cup green or brown lentils, rinsed, soaked overnight, and drained
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- ½ cup chickpeas, rinsed, soaked overnight, and drained
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### Veggies
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- 1 large onion, finely chopped
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- 2 large tomatoes, chopped (or a 14 oz can of diced tomatoes)
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- 1 bell pepper, chopped (any color)
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- 3 garlic cloves, minced
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- 1-inch ginger, minced
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### Liquid
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- 3 cups vegetable or chicken broth (adjusted for slow cooker evaporation)
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- 1 can (13.5 oz) coconut milk
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### Seasonings/Spices
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- 2 tsp garam masala
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- 1 tsp turmeric powder
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- 1 tsp cumin seeds
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- 1 tsp coriander seeds
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- ½ tsp red chili flakes (adjust to taste)
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- Salt to taste
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### Finishing Touches
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- Juice of 1 lemon
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- Fresh cilantro, chopped for garnish
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- Toasted almonds or cashews for crunch (optional)
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## Instructions
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1. **Layering for Flavor**: Place onions, tomatoes, bell pepper, garlic, and ginger in the slow cooker.
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2. **Adding Legumes**: Add the soaked and drained lentils and chickpeas.
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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.
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4. **Adding Liquids**: Pour in broth to cover ingredients. Layer coconut milk on top without stirring.
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5. **Cooking**: Cook on LOW for 8-10 hours, allowing flavors to fully develop.
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6. **Finishing**: Stir in lemon juice before serving and adjust seasoning if necessary.
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7. **Garnish & Serve**: Garnish with fresh cilantro and toasted nuts. Serve hot.
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## Serving Size and Accompaniments
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- **Servings**: This recipe makes about 6 servings.
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- **Accompaniments**:
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- **Rice**: Basmati or jasmine rice pairs wonderfully with this curry, providing a neutral base that complements the rich flavors.
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- **Bread**: Serve with naan, roti, or other flatbreads for a traditional experience.
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- **Salad**: A simple cucumber or mixed greens salad with a light dressing can offer a refreshing contrast.
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- **Yogurt**: A dollop of plain yogurt on top can add creaminess and help balance the spices.
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## Slow Cooker Tips
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- **Flavor Infusion**: Spices develop and meld over the long cooking time, enhancing the dish's overall flavor profile.
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- **Tenderness**: Lentils and chickpeas become perfectly tender, absorbing the spiced broth.
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- **Ease of Preparation**: A minimal preparation recipe perfect for busy days.
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- **Next-Day Flavor**: Often more flavorful when reheated, making it excellent for leftovers.
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## Notes
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- **Adjustable Spice**: Tailor the heat level with chili flakes to your preference.
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- **Creaminess Option**: Blend a portion of the curry for a creamier texture if desired. |