Slow Cooker Sweet Potato, Chickpea and Red Lentil Curry

by - November 21, 2019

A yummy winter warmer perfect for the slow cooker or easily cooked in one pot ...

I love a meal that you can cook in one pot, or dump in the slow cooker. This curry is a perfect for the colder months, the aroma from the spices fill the house and it looks, and tastes like you have been slaving over the oven all day, when in fact it took you 10 minutes!

You need:

Olive oil
3 tomatoes
2x sweet potato
1 large onion
1 cup red lentils
1 carton pasatta
1 tin coconut milk
500ml vegetable stock
1 tbsp lazy garlic (paste)
1 tsp lazy ginger (paste)
1 tsp cumin
1tsp mild chilli powder
1/2 tsp coriander
Chilli flakes, salt and pepper (to taste)
Cornflour (if you need to thicken)

If using dried lentils put them in a bowl and cover in boiling water whilst you continue.
Heat the oil in a pan and sauté the onion and all the spices.
Once the onions are softened add the quartered tomatoes, and cook for another couple of minutes until softened, add this base to the slow cooker.
Drain the lentils and add those and everything else (bar the cornflour) to the slow cooker, give it a good stir and leave to cook on high for 6 hours. You may not need the full 500ml of veg stock, add a little at a time.

Serve with rice and naan bread, take the lid of the slow cooker and thicken with cornflour 10 minutes or so before you serve.

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