5-7 hrs low / 3-4 hrs high
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.
Serve over turmeric rice and top with fresh cilantro
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
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!
Pairs Well with