Slow Cooker Sweet Potato, Plantain & Lentil Caribbean Curry
Cook time – 4 min

- Total time
- 24 minutes
- Preparation time
- 20 minutes
- Calories
- 416
- Portions
- 6
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.
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
Nutritional Facts
6 Serving Per Container | |
Serving Size | 1⅔ cups |
Calories | 416 |
Entries | Daily value in %* |
---|---|
Total Fat (9 g) | 11% |
Saturated Fat (1 g) | 6% |
Sodium (402 mg) | 17% |
Total Carbohydrate (77 g) | 28% |
Dietary Fiber (12 g) | 40% |
Total Sugars (23 g) | |
Protein (13 g) | |
Calcium | 10% |
Iron | 25% |
Magnesium | 20% |
Manganese | 70% |
Phosphorus | 15% |
Potassium (987 mg) | 21% |
Thiamin | 20% |
Vitamin A | 150% |
Vitamin B6 | 50% |
Vitamin C | 40% |
Vitamin E | 20% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.