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Lentil Curry with Squash and Cashews

2 teaspoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 tablespoon curry powder
1 tablespoon grated peeled ginger root or 1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon fennel seeds
1 teaspoon salt
2 cups vegetable or chicken stock
1 cup water or apple juice
1 cup dried green lentils, picked over and rinsed
2 cups peeled and chopped butternut squash
1 large potato, chopped into 1-inch cubes
6 cups fresh spinach leaves, washed and trimmed
1/2 cup cashews (salted or unsalted)

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, cumin, fennel seeds and salt; mix well. Stir in stock and water; bring to a boil, scraping up bits from 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. 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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