I had a practical affair with the fabulous Tandoori vegetables and dal that I had in Minneapolis at the Bombay Bistro.... le sigh. Really, can I live there?
And now I have found a recipe for a curry that I could eat monthly if not weekly. The smells are perfectly like those that were wafting around the Bistro and also the Middle Eastern restaurant that we went to for lunch whilst floating about Minneapolis searching for fabulous ethnic foods...
The curry with the cinnamon and the coriander and the cumin and the turmeric..... heaven. Just heaven. The taste, the fragrance is divine.
Ok, I have been waxing poetic for long enough.
Indian Spiced Slow Cooker Lentils with Spinach
Ingredients:
1 T olive oil
1 large onion, chopped
2 tsp. minced garlic
1 tsp. ground cumin
1 tsp. ground coriander seed
1 tsp. ground turmeric
1/2 tsp. Garam Masala
1 tsp. ground cinnamon
1 1/2 cup red lentils
4 cups vegetable stock
1 can (14 oz.) light coconut milk
4 cups chopped fresh spinach (or baby kale mix)
salt and fresh-ground black pepper to taste -
Lime and/or greek yogurt for garnish/finish
Heat olive oil and add onion, gently saute until partly cooked- about 3 minutes. Add garlic, cumin, coriander, turmeric, Garam Masala and cinnamon until fragrant. Put into slow cooker. Add lentils and veggie broth and cook on high for about 2 hours or on low for 4.
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| Allowing the vegetables and spices to meld |
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| In the crockpot with all of it |
Turn down to low and add the spinach or kale and coconut milk, cook covered another 30 minutes or so.
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| Add in coconut milk (I used light coconut milk) and kale/spinach |
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| Trust me- add the lime squeeze to the bowl! |
This is just beautiful and divine!! So simple and so good - I can't recommend this enough- if you like the flavors of India.
I believe this is also vegan (I am now tired and cannot remember) SO that is your cooking marathon for me today- hope your day was warm and toasty!! AND perhaps just a bit joyful.
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