As of this past Friday, it is officially spring!
Can we finally say good bye to that cold winter weather?? I am so done with the heavy winter jacket, boots, hats, and gloves. Bring on the capri pants, tank tops, and spring jackets.
Now winter isn’t all doom and gloom – there is one redeeming quality to this season that I do enjoy. The slow cooker.
The slow cooker has not only become my weeknight dinner saviour during my busy work weeks, but it’s perfect for cooking up a comforting stew for the cold winter nights. But fear not, the bright flavours in this lentil curry stew are also perfect for welcoming in the warm spring weather.
Phew! No need to throw away the slow cooker, our Monday dinner hero, just because the weather is FINALLY starting to get above the freezing mark. And what a relief because no one should miss out on this delicious vegetarian lentil curry stew!
Dara
Slowcooker Lentil and Carrot Curry Stew
Serves | 6 |
Dietary | Vegetarian |
Meal type | Main Dish |
Website | Adapted from Slender Kitchen |
Ingredients
- 2 Cups red lentils
- 4 carrots (peeled and diced)
- 4 Cups vegetable broth
- 3 Cups water
- 1 can light coconut milk
- 1/2 onion (chopped)
- 1 Tbsp ginger (grated)
- 2 Tbsp curry powder
- 1 1/2 Tsp cumin
- 1 Tsp salt
- 1 5 oz can tomato paste
- 1-2 Handfuls kale (chopped)
- Greek yogurt and cilantro (to garnish)
Note
While this hearty vegetarian curry is great on it's own, you could serve it with some bread or over some rice or quinoa to make it more of a meal. Chopped swish chard or spinach could be substituted for the kale.
Directions
1. | Place all ingredients except for kale into a slow cooker and cook on low for 8-10 hours. |
2. | After about 8-10 hours, turn slow cooker to warm and mix kale into stew. Place lid back on until kale has wilted. |
3. | Serve topped with a spoonful of Greek yogurt and some cilantro. |
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