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Slow Cooker Sweet Potato, Plantain & Lentil Caribbean Curry

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Total Time (minutes)
260
Difficulty
1
Servings
6
Ingredients
13
Total Prep Time: 20 minutes
Calories Per Serving: 416
Nutrients

Nutrition Facts

Serving size 1⅔ cups

Amount per serving
Calories 416 Calories from fat: 78
% Daily Value*
Fat 9 g 11 %
Saturated 1 g 6 %
Trans 0 g
Cholesterol 0 mg 0 %
Sodium 402 mg 17 %
Potassium 987 mg 21 %
Carbohydrate 77 g 28 %
Fiber 12 g 40 %
Sugars 23 g
Protein 13 g
Vitamin A 150 %
Vitamin C 40 %
Calcium 10 %
Iron 25 %
Vitamin E 20 %
Thiamin 20 %
Vitamin B6 50 %
Phosphorus 15 %
Magnesium 20 %
Manganese 70 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1 tablespoon plus 2 teaspoons grapeseed oil
  • 1 large DOLE® White Onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons curry powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon grated fresh ginger
  • 1 can (15 ounces) reduced sodium chickpeas, drained and rinsed
  • 2 large DOLE® Sweet Potatoes, chopped (about 4 cups)
  • 2 medium DOLE® Plantains, chopped (about 3 cups)
  • 4 cups low-sodium vegetable broth
  • ½ cup red lentils
  • 3 cups packed chopped collard greens
  • ¼ cup roasted salted pepitas

Directions

  1. Heat 2 teaspoons oil in a large skillet over medium-high heat; add onion and cook 3 minutes or until softened, stirring occasionally. Add garlic, curry powder, cayenne pepper, and ginger; cook 2 minutes or until fragrant and starting to brown, stirring occasionally. Transfer onion mixture to 3- to 4-quart slow cooker; add chickpeas, potatoes, plantains, broth, and lentils. Cover and cook on high 4 hours or low 8 hours or until potatoes and lentils are tender.
  2. Stir in collard greens; cook 20 minutes or until greens are tender. Serve garnished with pepitas. Makes about 10 cups.
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Slow Cooker Sweet Potato, Plantain & Lentil Caribbean Curry Prep Time:20 minutes Cook time:260 minutes Serves: 6
Nutrition facts: 416 Calories, 9 grams fat
Ingredients: 1 tablespoon plus 2 teaspoons grapeseed oil, 1 large DOLE® White Onion, chopped, 4 cloves garlic, minced, 2 teaspoons curry powder, ½ teaspoon cayenne pepper, ½ teaspoon grated fresh ginger, 1 can (15 ounces) reduced sodium chickpeas, drained and rinsed, 2 large DOLE® Sweet Potatoes, chopped (about 4 cups), 2 medium DOLE® Plantains, chopped (about 3 cups), 4 cups low-sodium vegetable broth, ½ cup red lentils, 3 cups packed chopped collard greens, ¼ cup roasted salted pepitas, Directions:Heat 2 teaspoons oil in a large skillet over medium-high heat; add onion and cook 3 minutes or until softened, stirring occasionally. Add garlic, curry powder, cayenne pepper, and ginger; cook 2 minutes or until fragrant and starting to brown, stirring occasionally. Transfer onion mixture to 3- to 4-quart slow cooker; add chickpeas, potatoes, plantains, broth, and lentils. Cover and cook on high 4 hours or low 8 hours or until potatoes and lentils are tender.Stir in collard greens; cook 20 minutes or until greens are tender. Serve garnished with pepitas. Makes about 10 cups.