Name: Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas
Brand: kitchentreaty.com
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Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas

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Skip to Main ContentSubscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!Oh hello! Here is where I write all about this delicious recipe and do my best to convince you to make it.The thing is, I’m feeling a bit fresh out of words. In part, it’s because I’m tired and I can’t believe it’s snowing outside again and the truth is I have other (non-life-threatening, but distracting) things on my mind. Plus, I’m fresh off a lovely reader comment who insisted I was far too wordy for my own good and needed to take a good look at what kind of blogger I want to be, because apparently I’m all over the map. Ooookay thanks, reader!As much as I try to brush off negative comments (after carefully considering them, because whether I like it or not, there’s usually there’s something to learn), sometimes they’re a bit … demotivating? Which makes me feel like I just don’t have much to say. And even if I did, does anyone even want to hear it?Well, I’m here, and you’re still reading (and thank you so much for that), so I’m going to assume you might want to know a little about this Slow Cooker Red Lentil &amp; Chickpea Curry.This chickpea curry recipe is a riff on one of my favorites (and readers’ too), this pumpkin chickpea curry. I don’t know about you, but I’m still firmly OVER pumpkin this time of year, after the bright flash of pumpkin madness all autumn long. Don’t get me wrong – I love pumpkin! Just not in March.So I wanted to create a version of that recipe that omitted the pumpkin, and, based on reader suggestions (most of the comments I get are awesome, really!), I added in some buttery Yukon Gold potatoes and peas, too.I love the heartiness the potatoes lend to the whole situation, plus the pop of green from the peas. Plus, adding a green veggie makes me feel like I’m getting a full meal in a bowl. So convenient!I love the chickpea + red lentil situation because this chickpea curry is HEARTY, my friends. Plant protein pow right here!This one’s really easy to put together. Just dump all of the ingredients except the coconut milk and peas into your slow cooker in the morning and go on about your day. About 30 minutes before dinner, get your rice going, then stir the peas and coconut milk into the curry so it’ll warm through. Scoop rice and the chickpea curry into your bowl and sprinkle with a bit of cilantro. Dinner’s made!from votesHearty, full of flavor, a relatively short list of ingredients, and basically hands-off. That's what I call the perfect dinner recipe! I love this chickpea curry recipe and I hope you do too.PrintPinRateThis post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds. More about this here.Comfort Food Dinner Healthy Pantry Protein Powered Recipes Slow Cooker Soups and Stews Vegan Dinners WinterShare this Recipe:Get "Turkey Schmurkey" - a FREE eCookbook with our very favorite plant-based holiday recipes - by subscribing to the Kitchen Treaty email list.« Previous PostVegan Banana Almond Butter WafflesNext Post »Vegan Irish Soda BreadDarlynn Childress —Thursday, March 7, 2019 @ 8:27 amReplyCan this be made in the instant pot?Beth —Friday, March 8, 2019 @ 6:15 amReplyPlease keep writing, Kare! I’m a fan, and use so many of your recipes! This one sounds like a keeper – it’s warm and hearty while we get through these last few weeks of winter. I’m a mushroom fan, so I think I will add a few with the peas and coconut milk. Thanks for another great meal!Carolyn —Saturday, March 9, 2019 @ 12:37 pmReplyWell, this looks just lovely. I can’t wait to try it! Your recipes are a god send. As a busy working mum (vegetarian) with a meat eating husband I’m so glad I found your blog. Hubby even likes your recipes without meat! Thank you! keep doing what you do!Sarah —Saturday, March 9, 2019 @ 9:29 pmReplyI am sorry to hear about the negative comment. It can be hard to shake those off sometimes. You should know though that you inspired me with this reciepe to step out of my culinary comfort one and it was delicious! So simple too. I am not sure why I took so long to attempt curry but this dish was flavorful and a fan favorite in the house. Thank you thank you!saurabh —Monday, March 11, 2019 @ 3:19 amReplynice recipeDeb —Tuesday, April 9, 2019 @ 7:17 amReplyThis looks amazing. Would I be able to add cauliflower to this?Laura —Saturday, April 27, 2019 @ 3:26 pmReplyI enjoy your recipes and I don’t feel like you’re too wordy. Your Blog is fun to read and I always find something new to make and and to share with friends and family.Debbie —Friday, August 2, 2019 @ 2:15 pmReplyMade this today, as my veggie son was coming for dinner. &nbsp;It was delicious! &nbsp;Veggies &amp; meat eaters alike thoroughly enjoyed it!Andrea —Saturday, August 10, 2019 @ 8:08 pmReplyThis looks incredible and I can’t wait to try making it! You have fabulous recipes! &nbsp;Do you have any advice on how to do this in an instant pot?&nbsp;Jamie Yeager —Sunday, October 27, 2019 @ 12:48 pmReplyHave you adapted this for the instant pot?Juliana —Sunday, November 3, 2019 @ 7:31 amReplySorry if this is a stupid question, but how do I cook it “regularly” in a pot on my gas stove?Andy —Tuesday, November 5, 2019 @ 11:55 amReplyI love this recipe! I’ve made it last week and my wife and I just devoured it, so I’m making it again today!I just had one question. Why is the coconut milk added later with the peas? The peas make sense as I imagine they’d just turn to mush, but I am wondering about the coconut milk! Just curious is all 🙂Nicki Escudero —Wednesday, November 6, 2019 @ 8:51 amReplyHi, Kare,This post made me sad. Keep being you and injecting your personality and thoughts into your posts — I love them!I made this last night, and it was delicious. Thank you! Here’s mine:https://twitter.com/nickialanoche/status/1192122253145559045?s=20Thanks, NickiLisa Vincelette —Sunday, November 10, 2019 @ 5:47 amReplyThis dish was just delightful. I’ve had my slow cooker stowed away for the last 2 years and haven’t used it once… this was a perfect excuse to use it and it didn’t disappoint.&nbsp;Thank you so much for your recipes. Today I’m going to try my shot at a few more of them 😁Wonderful!!! 🙌🏼🙋🏼‍♀️Jan Ross —Thursday, January 30, 2020 @ 7:34 amReplyI thought I had all the ingredients to make this delicious curry in my slow cooker. However, my tin of chickpeas turned out to be a tin of cannellini beans! I also threw in some chopped spinach which I needed using up. I haven’t seen Yukon Golds here in Scotland, but used what I had. My goodness- was it wonderful. Thank you for posting this although I realise I’m a wee bit late in commenting. Jan RossAnita Jeremy —Sunday, February 9, 2020 @ 2:13 amReplyCan I freeze this dish as I like to bulk cookThank youAmy Gold —Thursday, February 13, 2020 @ 3:43 pmReplyCan I use any kind of lentils for this recipe?Veronica —Monday, February 24, 2020 @ 5:43 pmReplyHi! Does the calorie count include the rice? Thanks 🙂Liz Boge —Monday, April 20, 2020 @ 7:40 pmReplyMy whole family love this recipe- I add in the mashed pumpkin from your other recipe too. &nbsp;Love it!Janis —Monday, June 1, 2020 @ 9:06 amReplyHello!This looks delicious!!! I only have normal milk, or almond or rice. Which one would be the best to substitute for the coconut milk?&nbsp;Thanks!!!&nbsp;Liga Krista —Tuesday, November 24, 2020 @ 11:27 amReplyOMG! Such a hit! I added butternut squash and sweet potatoe as well – hubby opted for without coconut cream, me and our daughter – with it – it was so delicious!Mizz P —Thursday, February 4, 2021 @ 1:56 pmReplyA total winner! Very easy to make, seriously economical, and delicious. I’ve made this several times now with orange lentils and with brown lentils -both work fine. I have also mixed it up by adding chopped carrots with the potatoes or tossed in a handful of frozen shredded spinach with the peas at the end. I’ve also been serving it with naan (lightly toasted in the toaster) that is in the bakery department of my mainstream grocery store. A terrific alternative if you’re tired of just stew and chili in your crockpot. This stuff is so good that my husband (a meat eater) requests it every week or so!Lilijena —Monday, April 5, 2021 @ 9:40 amReplyThe best curry! My family (all carnivores except me) adores it. We make it all the time.Mayowa —Wednesday, January 5, 2022 @ 4:17 amReplySo simple and delicious! Will be adding as a staple&nbsp;Anita —Wednesday, April 27, 2022 @ 1:00 amReplyThis was delicious. I took some out at the end and added sausages for my husband, but my 8yo granddaughter and myself had it just the way it is. She loved it and went back for seconds.Thank you for such a simple yet tasty and filling meal.Kelz —Sunday, September 3, 2023 @ 10:21 amReplyThis recipe is Carson fantastic! We are not a vegetarian household but eat meat free 3x per week. This curry was loved by everyone, which is saying something having a 9&amp;12yr old eating it!&nbsp;Really delicious and easy to Chuck in other veggies you need to use up.&nbsp;So filling we didn’t even serve with rice just had the curry in a bowl.&nbsp;Thanks 🙏&nbsp;I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, I also try not to ask to speak to the manager.Read More About MeSubscribe to get a FREE eCookbook with our very favorite plant-based holiday recipes.Or, browse the recipe indexError: No feed found.Please go to the Instagram Feed settings page to create a feed.Irresistible recipes for vegetarians &amp; meat-eaters living together …and everyone else too! Hi, I’m Kare, a vegetarian married to a carnivore. My mission is to achieve peace in the kitchen – one delicious recipe at a time.Read More »©2023 Kitchen Treaty. All Rights Reserved.Design by Purr.

Skip to Main ContentSubscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!Oh hello! Here is where I write all about this delicious recipe and do my best to convince you to make it.The thing is, I’m feeling a bit fresh out of words. In part, it’s because I’m tired and I can’t believe it’s snowing outside again and the truth is I have other (non-life-threatening, but distracting) things on my mind. Plus, I’m fresh off a lovely reader comment who insisted I was far too wordy for my own good and needed to take a good look at what kind of blogger I want to be, because...

Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas

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