Prep 20 mins
Cook 2 hrs
From Ellen Brown, this stew is one of the most aromatic dishes you'll ever eat! Serve with cooked basmati rice.
- 1⁄4 cup olive oil
- 2 onions, peeled and chopped
- 3 garlic cloves, peeled and minced
- 1 jalapeno, seeds and ribs removed and finely chopped
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon turmeric
- 2 medium tomatoes, rinsed and cored and seeded and chopped
- 1 1⁄2 cups brown lentils
- 2 (14 1/2 ounce) cans vegetable stock
- 2 cinnamon sticks
- 2 cardamom pods
- 1 cup cashew nuts
- 3 medium zucchini, rinsed and trimmed and diced in half-inch pieces
- 1⁄4 cup chopped fresh cilantro
- fresh ground pepper
- Heat oil in medium skillet over medium-high heat. Add onions, garlic and jalapeno and cook, stirring frequently, for three minutes or until onion is translucent. Stir in curry powder, cumin, coriander and turmeric. Cook, stirring constantly, for one minute. Scrape mixture into the slow cooker.
- Add tomatoes, lentils, stock, cinnamon sticks and cardamom pods to the slow cooker. Cook on low for three to five hours or on high for 1 1/2 to two hours or until lentils are almost soft.
- While lentils are cooking, preheat the oven to 350 degrees. Toast cashew nuts in a single layer on a baking sheet for 5 to 7 minutes or until lightly browned. Set aside.
- If cooking on low, raise the heat to high. Remove and discard cinnamon sticks and cardamom pods, and add zucchini and cilantro to the slow cooker. Cook for 30 to 45 minutes or until zucchini is tender. Season with salt and pepper, and serve immediately over rice.
Terrific! We had to cook it longer in the slow cooker, but I think that was because we didn't properly blend in the lentils to begin with. My husband would replace the zucchini, but that's personal preference. Excellent!
This was delicious and very hearty for a meatless stew. It was not as spicy or as flavorful as I expected, however on the same note it could easily be served to folks who aren't fond of heavily spiced food (even kids, if you can overcome the aversion to vegetables). I enjoyed mine with extra cilantro and crushed dried chili pepper. I was not sure when to add the cashew since it did not specify, so I used them as a garnish. Made for Incredible India Tag. Thank you!
Absolutely delicious! My wife made it with Madras curry powder (hotter than most curries) and two jalapeños including seeds. Quite spicy but perfect for us. We added the cashews just before serving. I joined food.com just so I could give this recipe five stars. Yum!!!