Slow Cooker Sweet Potato, Plantain & Lentil Caribbean Curry
![Slow_Cooker_Sweet_Potato_Plantain_Lentil_Caribbean_Curry-9871_1200x600](/-/media/project/dole/recipe-images/slow_cooker_sweet_potato_plantain_lentil_caribbean_curry-9871_1200x600.jpeg?h=600&w=1200&rev=c6eb33374adb42bbb13a73a72c2ec795&hash=6DE14178F69725F66FE507021F28ADB5)
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.