Best 2 Slow Cooker Red Lentil Chickpea Curry With Potatoes Peas Recipes

Immerse yourself in a culinary journey with our tantalizing slow-cooker red lentil, chickpea, and curry with potatoes and peas. This delectable dish is a harmonious blend of vibrant flavors and textures, offering a symphony of tastes that will delight your palate. The red lentils disintegrate into a creamy, velvety base, while the chickpeas add a delightful nutty flavor and a hearty bite. Potatoes provide a comforting earthiness, and peas offer a burst of sweetness and freshness. The aromatic spices, including cumin, coriander, and garam masala, dance together to create a fragrant and inviting aroma that will entice your senses. This flavorful dish is not only delicious but also incredibly nutritious, boasting an abundance of plant-based protein, fiber, and essential vitamins and minerals. It's a wholesome and satisfying meal that caters to various dietary preferences, including vegan, gluten-free, and budget-conscious options.

Here are our top 2 tried and tested recipes!

CHICKPEA & POTATO CURRY

Chickpea & Potato Curry image

I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas

Provided by Taste of Home

Categories Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 can (15 ounces) crushed tomatoes
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 large baking potato, peeled and cut into 3/4-inch cubes
2-1/2 cups vegetable stock
1 tablespoon lime juice
Chopped fresh cilantro
Hot cooked rice
Optional: Sliced red onion and lime wedges

Steps:

In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.

SLOW COOKER PUMPKIN, CHICKPEA, AND RED LENTIL CURRY

Slow Cooker Pumpkin, Chickpea, and Red Lentil Curry image

Creamy, hearty, and full of flavor, this vegan Indian-inspired Crock Pot recipe is so easy to assemble. A perfect weeknight dinner for fall (or any season!)

Provided by Kare for Kitchen Treaty

Categories Main Course

Time 8h10m

Number Of Ingredients 13

Ingredients

2 (15-ounce) cans chickpeas (drianed)
1 medium yellow onion (diced)
2 medium cloves garlic (minced)
2 cups low-sodium vegetable broth
1 cup split red lentils (rinsed)
1 cup pumpkin puree
1 tablespoon curry powder*
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt + more to taste
1 (15-ounce) can coconut milk
White or brown rice ()
Fresh lime wedges
Cilantro leaves

Steps:

Add all ingredients except the coconut milk to a 3-quart or larger slow cooker. Cook on low 8-10 hours or in high 5-6 hours. Stir in the coconut milk and cook on low for another 30 minutes.
The curry will be a bit thin at first; it thickens up as it sits.
Scoop over rice and serve with cilantro and fresh lime wedges to squeeze over the top.

Nutrition Facts : Calories 400 kcal, Sugar 9 g, Sodium 410 mg, Fat 19 g, SaturatedFat 14 g, Carbohydrate 47 g, Fiber 13 g, Protein 15 g, ServingSize 1 serving

Tips:

Use a variety of lentils. This recipe calls for red lentils, but you can also use green lentils, brown lentils, or a mix of lentils.
Soak the lentils before cooking. This will help them cook more evenly and quickly.
Use a good quality curry powder. The curry powder is the key to the flavor of this dish, so make sure you use a brand that you trust.
Add vegetables to your liking. This recipe includes potatoes, peas, and tomatoes, but you can also add other vegetables, such as carrots, celery, or bell peppers.
Serve with rice or naan bread. This curry is traditionally served with rice or naan bread, but you can also serve it with quinoa or another whole grain.

Conclusion:

This slow-cooker red lentil, chickpea, and curry with potatoes and peas is a delicious and easy-to-make vegan dish. It's perfect for a weeknight meal or a casual weekend lunch. The lentils and chickpeas are a good source of protein and fiber, and the vegetables provide vitamins and minerals. The curry powder gives the dish a warm and flavorful taste. Serve this curry with rice or naan bread for a complete meal.