Slow Cooker Lentil and Sweet Potato Tikka Masala

Slow Cooker Lentil and Sweet Potato Tikka Masala

Slow Cooker Lentil and Sweet Potato Tikka Masala

Preparation time: 7 hours over low heat in a slow cooker
Cooking time: 10 minutes
Servings: 8+

This vegan stew with Indian flavours is THE dish that takes us on a journey when temperature drops and we need a fair share of comfort. Recipe and photos by Emilie Gaillet taken on emiliemurmure.com.

Ingredients

  • 1 large onion, finely chopped
  • 2 grated garlic cloves
  • 1 tablespoon of grated ginger
  • 2 medium sweet potatoes (about 4 cups)
  • 1 cup of dry red lentils
  • 1 tablespoon of garam masala
  • 1 teaspoon of turmeric
  • 2 teaspoons of curry powder
  • ½ teaspoon of sea salt
  • Ground pepper
  • 1 can of tomato paste (160ml)
  • 4 cups of vegetable broth (1L)
  • 1 cup of coconut milk (to be added at the end)
  • 1 cup of frozen peas (to be added at the very end)

Side dish options: basmati or brown rice, vegetable yogurt, naan bread, fresh coriander, cashews and coconut flakes.

Preparation

  1. Place all ingredients except the coconut milk and peas in the container of your slow cooker.
  2. Mix well. Cover and cook for 7 hours over low heat. Brew from time to time if you can.
  3. Turn off the slow cooker, add coconut milk and peas - mix well. Adjust seasoning to taste.
  4. Serve on a large bowl of rice served with naan bread and garnished with fresh coriander, cashews and coconut flakes.