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Slow Cooker Vegetable Curry with Lentils

Cauliflower, carrots, peas, and lentils slow cooked with ginger, garlic, and Indian spices.
Slow Cooker Vegetable Curry with Lentils

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Servings: 8
Total Time: 4 hours 30 minutes
Recipe by: Rae

Ingredients

1 cup brown lentils
4 TBSP coconut oil
1 TBSP fresh chopped garlic
1 TBSP fresh chopped ginger
1 TBSP fresh chopped serrano chile
1 TBSP cumin
1 TBSP coriander
1 TBSP garam masala
1 tsp turmeric
1 TBSP kosher salt
1 head cauliflower
1 medium onion, chopped
2 medium carrot, chopped
2 cups vegetable broth
1 cup frozen peas, thawed
2 TBSP lime juice


Directions

1. Rinse lentils and set aside.

2. In a large slow cooker mix the coconut oil, garlic, ginger, serrano chile, cumin, coriander, garam masala, turmeric, and salt and stir together well.

3. Stir in the cauliflower, onion, carrot and vegetable broth.

4. Stir in lentils.

5. Place the lid on the slow cooker and set on high for 4 hours until lentils are soft. After 3 1/2 hours stir in the peas and return the lid.

6. Add lime juice and taste, add salt and pepper if needed.

7. Serve over steamed rice with flat bread.




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Slow Cooker Vegetable Curry with Lentils


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