Slow Cooker Green Lentil Curry

Servings: 6
Prep: 5 minutes
Cook: 3-4 rs (high) or 6-8 hrs (low)

STUFF
½ tsp onion powder
½ tsp garlic powder
1 tsp turmeric
½ tsp ground coriander
1 tsp curry powder
1 tsp cumin
1 ¼ tsp salt
6 oz can tomato paste
2 cups green lentils, uncooked & rinsed
3 cups water
14 oz can coconut milk, full fat
2 cups leafy greens (spinach, baby kale)
Kielbasa, optional
Cilantro and/or green onions, for garnish
Greek yogurt and avocado, for serving

STEPS 
In the slow cooker, combine onion powder, garlic powder, turmeric, coriander, curry powder, cumin, salt, coconut milk, tomato paste, water and green lentils.

Stir to combine, cover and cook on High for at least 3 – 4 hours or on Low for 6 – 8 hours. About 1 hour before lentils are done, stir in the coconut milk.

Once done, stir in leafy greens until they are wilted. Serve hot and garnished with cilantro, scallions, and optional meat.

NOTE
To make it in Instant Pot: add onion powder, garlic powder, turmeric, coriander, curry powder, cumin, salt, green lentils, water, coconut milk and tomato paste. Do not stir! Cover, set pressure valve to Sealing and press Pressure Cooking on High for 25 minutes. When done, do Quick Release to release the pressure by turning the valve to Venting. Stir in leafy greens until wilted and serve.

RED SALAD

(From AWL)

https://www.tasteofhome.com/recipes/ruby-red-beet-apple-salad/

Ingredients:

• 2-½ pounds fresh beets (about 8 medium)
• 2 medium apples, peeled and chopped
• 1 cup chopped fresh kale
• 1 cup chopped red cabbage
• 1 cup shredded carrots
• ½ cup chopped onion
• ½ cup cider vinegar
• 1/3 cup olive oil
• 2 tablespoons honey
• 1 teaspoon salt
• ¾ teaspoon curry powder
• 1/8 teaspoon each ground ginger, garlic powder and pepper

Directions:

1. Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 30-60 minutes or until tender. Remove from the water; cool.
2. Peel beets and cut into ½-in. cubes. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets.
3. In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally.

bombay potatoes

Corned Beef Hash

Ingredients:

• 2 medium large potatoes
• 1 large tin of corned beef
• 1 medium onion
• Beef stock
• Medium curry powder (optional)
• HP Sauce (optional)

Method: 

• Dice the potatoes and the corned beef.
• Finely chop the onion.
• Add a 1.5 pints of beef stock to a large pan.
• Add the onion, beef and potatoes to the stock.
• Bring to the boil, reduce the heat and simmer for about 20 minutes - half an hour until slightly reduced and the potatoes are very soft.
• Serve with fresh crusty bread.

Optional extras: add a tablespoon of medium curry powder to the stock and 2 tablespoon of HP sauce to give the hash a nice spicy kick.