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Slow Cooker Indian Curried Lentil and Sweet Potato Stew
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 2 large sweet potatoes, peeled and cubed
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 4 cups vegetable broth
  • 1 (14 oz) can diced tomatoes
  • 2 cups fresh spinach
  • Salt and black pepper to taste
  • Fresh cilantro, for serving

Instructions
 

  • Place the rinsed lentils, cubed sweet potatoes, diced onion, minced garlic, and grated ginger into the slow cooker.
  • Add the curry powder, cumin, vegetable broth, and diced tomatoes. Stir everything together.
  • Season with salt and black pepper, then cover the slow cooker.
  • Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the lentils and sweet potatoes are tender.
  • Stir in the fresh spinach during the final 10 minutes of cooking so it wilts evenly.
  • Ladle the stew into bowls and top each serving with fresh cilantro.

Notes

If the stew thickens too much after sitting, stir in a splash of warm broth before serving. The spinach loses its bright color if added too early, so keep it for the end. Leftovers reheat well on the stovetop with a little extra broth to loosen the texture.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Cutting Board, Knife