Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas

Name: Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas
Ingredients: 1 cup dry split red lentils (rinsed well); 1 15-ounce can chickpeas, drained and rinsed; 1 medium yellow onion (diced - about 2 cups); 2 medium cloves garlic (minced); 2 1/2 cups diced Yukon Gold potatoes (about 1 pound); 2 cups low-sodium vegetable broth; 1 tablespoon curry powder; 1/8 teaspoon cayenne pepper (optional; adds some extra heat); 1 teaspoon kosher salt + more to taste; 1 14-ounce can lite coconut milk; 1 cup frozen peas; Rice; Cilantro

"A creamy curry with coconut milk, potatoes, and peas. Scoop over rice and it's a full meal! Only 15 minutes hands-on time. A weeknight winner!..."

INGREDIENTS

•

1 cup dry split red lentils (rinsed well)

•

1 15-ounce can chickpeas, drained and rinsed

•

1 medium yellow onion (diced - about 2 cups)

•

2 medium cloves garlic (minced)

•

2 1/2 cups diced Yukon Gold potatoes (about 1 pound)

•

2 cups low-sodium vegetable broth

•

1 tablespoon curry powder

•

1/8 teaspoon cayenne pepper (optional; adds some extra heat)

•

1 teaspoon kosher salt + more to taste

•

1 14-ounce can lite coconut milk

•

1 cup frozen peas

•

Rice

•

Cilantro

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes