Slow Cooker Vegetable Curry
(35)
  • Number of Servings: 6
Ingredients
1 cup lentils, washed and cleaned of stones2 cups water2 cans stewed tomatoes1 medium onion, chopped1 small eggplant, cubed1 bunch spinach2 tbsp curry powder1 tbsp ground coriander seed1/2 tbsp cayenne pepper (or to taste)1 tbsp ground cumin1/2 tbsp turmeric1 clove finely chopped garlic
Directions
Put lentils, all the spices, and water in slow cooker, cook on high for 1 hour.
After 1 hour lentils will be partially cooked, add all the vegetables.
Check flavor for spices, add more if needed.
Cook until vegetables and lentils reach desired consistency.
Great served over brown rice.


Cooking time will depend on slow cooker and heat setting. Will do well on low setting cooking all day, or should be ready on high after approx 3 hours. Lentils should be completely soft when done.


Number of Servings: 6

Recipe submitted by SparkPeople user KASHMIR.
Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 82.6
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 95.2 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 5.9 g
  • Protein: 5.0 g

Member Reviews
  • CYNDIE52
     I made this without the eggplant, I substituted 1 lg. carrot, 1 stalk celery, and about 1 cup cauliflower, all chopped. I noticed the calorie calculation is done with 1 cup of cooked lentils instead of 1 cup of raw lentils as the recipe calls for. Actual calorie count is closer to 200 per serving. - 5/30/08
  • GEERACE
     Cooked it with a Pork Tenderloin. Great, didn't have fresh spinach. Used a package of frozen, if I have to do it again I would use half of it. Didn't have egg plant, subbed zucchini, still GREAT - 6/2/08
  • TARANGINI
     it works just as well cooked in a pressure cooker. saves gas too!! if you add more water...there you have lentil soup :) - 5/30/08
  • ASHLEYGRACE3
     What I love about curries is that you can substitute any of the vegetables. I am not the biggest fan of eggplant, but a squash worked just as well. My husband really loves cauliflower and so we added that too. Fun to play around with recipes, especially ones that have all your veggies for the day - 5/30/08
  • CD8939723
     Used Cauliflower instead of eggplant. It was great. I added a bit more curry and a dash of cayenne as it was not spicy enough for me the first time. - 1/23/12
  • KNWDWLF
     Delicious. Very flavorful and hearty! We modified and used chicken instead of egg plant. Next time we make it we will use zucchini instead of spinach. - 6/12/08
  • NHAAV6
     Made it for dinner tonight. I used cauliflower instead of the eggplant, it was wonderful! My house smelled good and the kids(all except the littlest-10 yrs) all loved. I really loved that it is so lowfat, definitely will be having many leftovers, as I doubled the ingredients. Thanks - 6/3/08
  • ISIS73
     Great with couscous--served as a side dish with pork chops. I only used 1 tsp cayenne and it was still a little spicy for the kids, but both of them (11&8) loved it and wanted more! Cooked on high for 6 hours until everything was very tender and flavorful--made the whole house smell wonderful, too - 5/30/08
  • POPPYSEED1
     i don't like eggplant. it got alot of good spices. my family likeded it. will make again. - 5/30/08
  • TUESDAYS
     Question: How long did you cook the veggie portion? If I go off and leave it, I'd rather not return to mushy veggies. - 5/30/08
  • JULIEAYERS
     Hint: pick small eggplant over larger ones. The bigger the eggplant, the more bitter it becomes. Large slices of eggplant heavily salted then allowed to drain their liquid then washing off the salt will remove most of the bitter taste. Give it a try! - 5/30/08
  • KRUAUBE
     this recipe sounds wonderful, the low in sodium and calories
    is great!! I will try it........... - 5/30/08
  • DISAPPEARINGDI
     I love the subtle flavors of Indian cooking . If you don't like eggplant throw in a few shrimp instead, prawn curry is dellicious. - 5/30/08
  • RUTHS_FAITH
     Lots of great spices and veggies..my kids LOVE curry! - 5/30/08
  • NANASUEH
     yummy - 6/18/20
  • BABY_GIRL69
     Interesting..... - 5/23/19
  • CD13114786
     Yum! Prepped the night before, cooked on low for 8 hours and am very pleased with the finished product. - 9/18/12
  • JESSRIESETT
     fantastic! unfortunately I didn't have the time to use the slow cooker and did it faster on the stove, but it was still very good - served it on top of quinoa. - 1/17/12
  • SPUNKYREDHEAD84
     I really liked this recipe, my clients (who do not like any spices) however found it too spicy. So I am lucky enough to get all the leftovers to myself! - 11/8/11
  • GSOVINE
     Awesome! I put a little more than double the amount of curry in it to spice it up a bit. - 2/14/11
  • DOODLESOUP
     This was incredible. I loved how the flavors all blended together and then exploded in your mouth. - 7/11/10
  • ANYTIMEILIKE
     Oops left stars blank in previous comment. - 1/2/10
  • CAROG424
     Mmmm! This dish is delicious! I served it over brown rice and added a little extra heat. Thanks! - 10/21/09
  • JACKNELI
     will give it a good try and report back - 2/7/09
  • JOJOPI
     I will try it again, but this time with no cayanne. The recipie was too hot for me to eat. What I tasted during the cooking process was good, but in the end all I tasted was the heat. - 11/5/08



© 2024 SparkPeople, Inc. - Terms - Privacy