Mixed Lentils Curry
Rated 5.0 stars by 1 users
Servings
6
Prep Time
20 minutes
Cook Time
8 hours
Ingredients
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2 Bay Leaves
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1/2 Cup (1 Stick) Butter, softened
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1/8 tsp Ground Cardamom
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2 Cups Chopped Carrots
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1 Cup Chopped Celery
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2 Cinnamon Sticks
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15oz Can Garbanzo Beans
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1/2 tsp Ground Cloves
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4 Cups Dried Mixed Lentils, rinsed
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2 Cups Dried Mung Beans, rinsed
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2 Baking Potatoes, cubed
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1 tsp Turmeric
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10 Cups Water
Curry Sauce:
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Chili Powder to taste
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1 Tbsp Garam Masala
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1/2 Tbsp Garlic Paste
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1/2 Tbsp Ginger Paste
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2 Tbsp Olive Oil
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1 Large Onion, thinly sliced
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4 Large Tomatoes, diced
Directions
Place all of the mixed lentils ingredients into the slow cooker and stir to combine.
Place the lid on the slow cooker and cook for 6-8 hours on low. If the consistency is too thick, add additional water.
Meanwhile, make the curry sauce. In a large saucepan, heat the oil over medium-high heat. Add the onions and sauté until tender-crisp, about 5-6 minutes.
Stir in tomatoes, ginger and garlic paste and continue to cook until tomatoes are tender, about 7-8 minutes.
Add the garam masala and chili powder, if desired, and cook for an additional 1-2 minutes.
Add the curry sauce to the slow cooker and cook an additional hour on low.
Serve with Nan or rice.