Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas
Hearty, full of flavor, a relatively short list of ingredients, and basically hands-off. That's what I call the perfect dinner recipe! I love this chickpea curry recipe and I hope you do too.
1cupdry split red lentilsrinsed well
115-ounce can chickpeas, drained and rinsed
1medium yellow oniondiced - about 2 cups
2medium cloves garlicminced
2 1/2cupsdiced Yukon Gold potatoesabout 1 pound
2cupslow-sodium vegetable broth
1/8teaspooncayenne pepperoptional; adds some extra heat
1teaspoonkosher salt + more to taste
114-ounce can lite coconut milk
To a 4-quart or larger slow cooker, add the lentils, chickpeas, onion, garlic, potatoes, vegetable broth, curry powder, cayenne pepper if using, and salt. Stir, place the lid on the slow cooker, and cook on low for 7-8 hours (high for about 4 hours), until the potatoes and lentils are cooked through. It'll be relatively thick until you do the next step.
About 30 minutes before eating, start cooking your rice and stir in the coconut milk and peas. Continue cooking on low for another 20-30 minutes.
Taste and add additional salt if desired.
To serve, add some rice to your bowl plus the curry. Top with fresh cilantro. That's it!