Curried Vegetables and Dal

Name: Curried Vegetables and Dal
Prep time: 15 min
Cook time: 4 h 15 min
Total time: 4 h 30 min
Yield: 6–8 Servings
Ingredients: 2 teaspoons cumin seeds; 1 teaspoon black coriander seeds; 1 teaspoon coarsely ground black pepper; 2 tablespoons olive oil; 2 large onions, finely chopped; 1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces; 1 green bell pepper, seeded, deribbed, and cut into 1-inch pieces; 6 cloves garlic, minced; 1 tablespoon minced gingerroot; 1 teaspoon kosher salt; ¼ cup chopped fresh cilantro; 1 cup coconut milk; Pinch of red pepper flakes; 12 ounces small potatoes, halved or quartered, depending on size; 1½ cups red lentils, washed; 1½ pounds acorn or butternut squash, peeled, seeded, and cut into 1½-inch cubes; 1½ pounds acorn or butternut squash, peeled, seeded, and cut into 1½-inch cubes; 1 can (about 28 ounces) whole plum tomatoes, quartered, with their juice; 1½ cups vegetable broth

Preparation info

6–8
Servings

Difficulty
Easy
Ready in
4 hr 30

Appears in

Art of the Slow Cooker

By Andrew Schloss

Published 2008

About

The glory of curry is all in your nose. Close your eyes and you’ll know what I mean. The blend of aromas aerating your head and the cacophony of sensations titillating your throat are as complex as any food in existence. It takes time and care to develop those flavors, and you’ll find that the melting pot of a slow cooker gives you a delicious advantage. For the best flavor, start by toasting whole spices. Once ground, spices lose their potency, so starting with whole seeds yields the stron

Ingredients

Main course
Vegan
Gluten-free

Ingredients

Method