Slow Cooker Sweet Potato, Plantain & Lentil Caribbean Curry

Slow Cooker Sweet Potato, Plantain & Lentil Caribbean Curry Prep Time:20 minutes Cook time:260 minutes Serves: 6 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.