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.

Crockpot Red Lentil Curry

1 1/2 cup boiling water
3/4 cup dried coconut
3 cups red lentils
1 28 oz. can diced tomatoes
4 tbsp red curry paste
4 cups warm water
1 tbsp minced ginger
1 tsp minced garlic
1/2 tbsp curry powder
1 tsp dried minced onion
1/2 tsp red pepper flakes
2 tsp cane sugar
1 tbsp lime juice
1 tsp salt

In a blender carafe, combine the boiling water with the dried coconut and let sit for 10-15 minutes, then blend together and strain, reserving the coconut milk. While the coconut is soaking, thoroughly rinse the lentils, then add them to a large crockpot along with the can of tomatoes and curry paste. Stir until combined, then add the water, ginger, garlic, curry powder, dried onion, red pepper, and sugar, and stir again. Stir in the coconut milk, then cook in the crockpot on high for 5 hours. Once the lentils have finished cooking, stir in the lime juice and salt. Add additional salt to taste.

Thai Peanut Curry

1/2 cup peanut butter
3/4 cups hot water
2 tbsp red curry paste

1 tbsp vegetable oil

3 medium carrots, diced
2 bell peppers, diced
1/4 tsp salt
1 15 oz. can chickpeas

In a medium bowl, combine the peanut butter and curry paste, then gradually mix in the water until thoroughly combined. Set aside. Add the vegetable oil to a large pot over medium heat. Add the carrots, peppers, and salt and cook for 7-8 minutes, stirring every 1-2 minutes to keep the vegetables from browning. Add peanut curry mixture to the pot, then add the chickpeas. Bring the mixture to a boil, then cover and lower the heat until simmering. Cook for 25 minutes. Add additional salt to taste.

Thai Coconut Curry

2 1/4 cups boiling water
1 cup dried unsweetened coconut
1 tbsp coconut oil
1 medium potato, diced
1 medium carrot, diced
1 red bell pepper, diced
1/4 tsp salt
2 tbsp red curry paste
1 15 oz. can chickpeas

Combine the boiling water and dried coconut in a blender carafe and cover. Let sit for 10-15 minutes, then blend for 1 minute. Strain the coconut and water mixture, reserving the liquid and discarding the solid coconut. Set aside.

Add the coconut oil to a large pot and heat over medium heat. Add the potato, carrot, bell pepper, and salt and cook for 7-8 minutes, stirring every 1-2 minutes to keep the vegetables from sticking. Add the coconut milk and curry paste to the pot and stir until combined, then add the chickpeas. Bring the mixture to a boil, then cover and lower the heat until simmering. Cook for 40 minutes. Add additional salt to taste.