Butternut, Chickpea and Lentil Curry

CROCKPOT

5-7 hrs low / 3-4 hrs high

INSTANT POT

9 min

SERVINGS

4-6

PREP TIME: 0 MINS

Our Butternut, Lentil and Chick Pea Curry is loaded with veggies and seasoned with mild, indian spices. Coconut milk adds a rich, creamy texture to the finished curry.

Serving Suggestion

Serve over turmeric rice and top with fresh cilantro

Always Fresh

Ingredients

Allergy Warning

coconut

Spice Level

mild

Bag #1: Butternut squash, onion, kale, cauliflower, green lentils, cilantro, red lentils, garlic, curry paste (water, canola oil, coriander, salt, paprika, corn flour, turmeric, cumin, acetic acid, tamarind, fenugreek, spices, mustard, fennel, cinnamon, garlic powder, ground ginger, citric acid), coconut oil, lemon juice, spices, sea salt, coconut sugar

Bag #2: Chick peas, green peas


Comes with a can of coconut milk to add at the end of cook time

Step by Step

Instructions

Step One

Defrost in the refrigerator. Add 2  1/2 cups of warm water to the emptied bag, then shake and pour into the crock to gather up all the extra spices.

During the last 1 hour of cook time, add the bag of garbanzo beans and chick peas. This will help keep them from getting too soft.  If timing is a concern, you can add both bags at the beginning of cook time – they will be a bit softer, but it will still be wonderful!

 

Step Two

Once cooked, add the can of coconut milk. Stir well, and let it heat back up.

Serve over warmed quinoa or brown rice. This curry is wonderful with a squeeze of lemon or lime juice and topped with fresh cilantro.

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