A definitive winter hotter supper, this vegan slow cooker curry is sound and pressed loaded with great for-you fixings. It's generous and velvety, because of the lentils and coconut milk!
Slow cooker vegetarian lentil curry
14 Ingredients :
- 2 tbsp olive oil
- 1 earthy-colored onion, finely hacked
- 4 garlic cloves, squashed
- 2 1/2 tsp gentle curry powder
- 305g (1 1/2 cups) green lentils, washed, depleted
- 1L (4 cups) vegetable stock
- 400g can diced tomatoes
- 1 huge carrot, stripped, cut into 2cm pieces
- 1 huge red capsicum, deseeded, cut into 2cm pieces
- 1 long new red stew, daintily cut
- 270ml could coconut at any point milk
- 200g green beans, managed, cut into 4cm pieces
- Steamed basmati rice, to serve
- New coriander leaves, to serve
3 Method Steps :
Stage 1
Heat the oil
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in a huge skillet over high intensity. (On the other hand, utilize the Browning capacity on a sluggish cooker.) Add onion and garlic and cook, mixing, for 4 minutes or until onion mellow. Add curry powder and cook, mixing, for 1 moment or until sweet-smelling. Add lentils and mix until covered.
Stage 2
Add stock, tomatoes, carrot, capsicum, and a portion of the bean stew. Cover and cook on High for 3 hours (or Low for 6 hours) or until lentils and vegetables are delicate.
Stage 3
Add the coconut milk and beans and mix until consolidated. Cover and cook on High for a further 15 minutes (or Low for 30 minutes) or until beans are delicate. Season. Present with rice finished off with coriander and remaining bean stew.
