Crockpot Red Lentil and Squash Curry

1 3/4 cups dried red lentils
6 cups vegetable broth
1 15 oz. can coconut milk
2 large carrots, diced
1 acorn or delicata squash, diced
1 cup frozen green peas
2 tbsp ground ginger
1 tbsp minced garlic
1 tbsp dried minced onion
1 1/2 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp garam masala
1/2 tsp cayenne pepper
1 tbsp lemon juice
1 1/2 tsp salt

Add all of the ingredients except for the lemon juice and salt to a slow cooker. Cook for 8 hours on low. When finished, stir in the lemon juice and salt. Add additional salt if needed.

Curried Lentils with Vegetables

1 1/4 cup green lentils
2 tsp cumin seed
1 1/2 tsp coriander seed
1 tsp mustard seed
1/2 tsp fennel seed
1/2 tsp fenugreek seed
1/4 tsp black peppercorns
1/2 tsp ground ginger
1/4 tsp turmeric
1 tsp mild paprika
1/4 tsp red pepper
2 tbsp vegetable oil
1 tbsp minced ginger
1/2 tbsp minced garlic
1/2 tsp dried minced onion
1 tbsp tomato paste
3 cups water
3 medium carrots, diced
2 bell peppers, diced
1 small potato, cubed
juice from 1/2 lemon
1 1/4 tsp salt

 Rinse and pick over the lentils, then set aside. In a dry pan, toast the cumin, coriander, mustard, fennel, fenugreek, and peppercorns until fragrant. Add to a spice grinder along with the dried ginger, turmeric, paprika, and red pepper, then grind until fine. Heat the oil in a large pot over medium-low heat and add the garlic, ginger, onion, and spice mixture, stirring frequently. Cook for a minute and add the tomato paste, then cook for another minute. Add the lentils and stir until coated, then add the water followed by the carrots, peppers, and potato. Raise the heat to bring the mixture to a boil, then cover and lower to a simmer and cook for 45 minutes. Add the lemon juice and salt and cook for another 2 minutes. Add additional salt to taste.

Crockpot Curry Lentil Stew

1 tsp cumin seed
1 tsp ground coriander
1/2 tsp ground ginger
1 tsp curry powder
1/2 tsp garam masala
1 tsp mild paprika
1/2 tsp red chile powder
2 tbsp dried shredded coconut
2 tbsp vegetable oil
1 tbsp grated ginger
4 cloves garlic, minced
1 tbsp tomato paste
1 3/4 cup green lentils, rinsed well
2 small red, purple, or yukon gold potatoes, diced
2 large carrots, diced
4 cups low-sodium vegetable stock
2 cups hot water
1 tbsp lime juice (from half a lime)
1 1/2 tsp salt

In a spice grinder grind together the cumin seeds, coriander, dried ginger, curry powder, garam masala, paprika, and chile powder. Add the dried coconut and pulse until combined. Add the vegetable oil to a frying pan along with the grated ginger, minced garlic, tomato paste, and spice mixture, and cook on medium heat for 1-2 minutes, stirring frequently. Move this mixture to a crockpot along with the lentils, potatoes and carrots, vegetable stock, and water, and stir to combine. Add the bay leaf to a medium-sized crockpot and cook on high heat for 6 hours. When finished cooking, remove the bay leaf and stir in the lime juice and salt. Add additional salt if necessary. Makes 8 cups.

Garam Masala

2 tbsp coriander seeds
1 tbsp black peppercorns
1 tbsp cumin seeds
1 tbsp cardamom seeds or 12-13 green cardamom pods
2 tsp fennel seeds
10 whole cloves
1/2 a nutmeg, ground
1 tsp ground ginger
1 tsp cinnamon

In a dry frying pan, heat the coriander, peppercorns, cumin, cardamom, fennel, and cloves until fragrant. Move to a spice grinder along with the nutmeg, ginger, and cinnamon. Let the mixture cool, then grind. Store in an airtight container.

Chickpea Masala

Begin by making the curry base:

1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp mustard seeds
1 tsp fennel seeds
3/4 tsp cardamom seeds
1 tsp sweet paprika
1/2 tsp red pepper flakes
1 tsp fenugreek seeds
1/2 tsp turmeric
1/2 tsp black peppercorns
2 whole cloves
3 tbsp fresh minced ginger
2 tbsp fresh minced garlic
1 tsp dried minced onion

In a small pan over medium heat, briefly toast the coriander, cumin, mustard, fennel, and cardamom until just fragrant. Let cool, then add them to a spice grinder along with the paprika, red pepper, fenugreek, turmeric, peppercorns, and cloves. Pulse until the mixture is finely ground. Add the spice mixture to a small bowl along with the ginger, garlic, and onion. Set aside.

3 15 oz. cans chickpeas
1 28 oz. can diced tomatoes
1/4 cup vegetable oil
1/2 cup warm water
2 medium carrots, grated
1 cup green peas
1 small lemon, juiced
1 tsp salt

In a large pot, heat the oil over medium heat. When hot, add the curry base (above) and cook, stirring frequently, for one minute. Add the chickpeas, tomatoes, water, carrots, peas, then cook uncovered for 20-25 minutes, stirring occasionally. Add the lemon juice and salt and cook for 2 more minutes. Add additional salt to taste.

Curry Lentil Soup

This soup is excellent when you're sick.  If cooking any other time, use only 1 jalapeño and 4-5 cloves of garlic.

3 tbsp vegetable oil
1.5 tbsp grated ginger
9 cloves of garlic, pressed
1 tsp cumin seed
1 tsp ground coriander
1 tsp curry powder
1/2 tsp garam masala
2 jalapeño chiles, de-seeded and diced
4 cups low-sodium vegetable stock
2 cups hot water
1 cup green lentils, rinsed well
3/4 cup red lentils, rinsed well
2 small red or purple potatoes, diced
2 large carrots, diced
1 tbsp lime juice (from half a lime)
1 tsp - 1 1/4 tsp salt

Add the vegetable oil to a large pot and place on medium heat.  Once the oil is hot add the ginger, garlic, cumin seed, coriander, curry powder, garam masala, and jalapenos and cook for 1 minute, stirring frequently.  Add the vegetable stock and hot water, the green and red lentils, and the potatoes and carrots, then bring to a boil.  Reduce the heat, cover the pot, and cook at a mild simmer for 1 hour.  Add the salt and lime juice and cook for 2 more minutes, uncovered.  Add more salt to taste if needed.  Use an immersion blender to slightly puree to desired thickness.

Sour Chickpea Curry

3 15-oz cans chickpeas
1 15-oz can tomatoes
3 tbsp lemon juice (from 1 small lemon)
1 tbsp grated ginger
1/2 tbsp brown sugar
4 cloves garlic, minced
1 tbsp dried minced onion
1 tbsp cumin seed
1 tbsp ground coriander
1/2 tsp ground turmeric
1 tsp red chili flakes
2 smallish (1/2 lb.) potatoes, diced small
3 tbsp warm water
1/4 cup + 2 tbsp vegetable oil

1 1/4 tsp salt, divided

1/2 cup hot water
3/4 cup green peas
2 tsp garam masala
additional salt to taste

Add the lemon juice, ginger, and brown sugar to a small container and set aside.  Add the minced garlic, dried onion, cumin seed, coriander, turmeric, and red chili flakes to a separate small container and set aside.

Place the potatoes on a microwave-safe plate, cover with the warm water, and microwave for 3 minutes. Drain the potatoes, then heat the oil in a large pot over medium heat and add the potatoes and 1/4 tsp of the salt . Cook for 7-8 minutes, stirring occasionally so the potatoes don't stick and burn.  Add the garlic and spice mixture to the potatoes and cook for another minute, stirring frequently.  Add the drained and rinsed chickpeas and stir briefly to coat.

Add the can of tomatoes, hot water, green peas, garam masala, and the remaining teaspoon of salt and stir to combine. Cover the pot and lower the heat so the mixture simmers, cooking for 20 minutes. Add the lemon juice and ginger mixture and the brown sugar and cook for another minute.  Add additional salt to taste.