Yields: 6 Servings
2 teaspoon Olive oil
1 medium Onion chopped
2 cloves Garlic minced
2 tablespoon Flour
1 tablespoon Curry powder
1 tablespoon Ginger root grated
1 teaspoon Cumin
1 teaspoon Fennel seeds
1 teaspoon Salt
2 cups Vegetable broth (I use chicken stock)
1 cup Water or apple juice (I use water or more chicken stock)
1 cup Dried lentils picked over and rinsed
2 cups Butternut squash peeled and chopped
1 large Potato (I don't bother with this)
6 cups Fresh spinach leaves washed and trimmed
1/2 cup Cashews (salted or unsalted)
1. In a skillet heat oil over medium heat. Add onion and garlic and cook for 5 minutes or until softened and translucent. Stir in flour, curry, ginger root, cumin, fennel seeds and salt; mix well.
2. Stir in stock and water; bring to a boil, scraping up bits from the bottom of skillet. Transfer mixture to slow cooker. Add lentils, squash and potato; stir to combine. cover and cook on LOW for 7 to 9 hours or on HIGH for 3 to 4 hours.
3. Add spinach leaves; stir to combine. Cover and cook on HIGH for another 15 minutes or until leaves have wilted. Spoon into individual bowls and sprinkle with cashews.
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Canada's Best Slow Cooker Recipes
Cuisine : Indian
Main Ingredient : Beans
I don't use the potato. I used green beans instead of spinach as they will hold up better when curry has to sit for a while. I'll try spinach when I know we'll be eating it soon.