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