I was able to throw this together using a bunch of stuff I had hanging out in my cupboards! I’ve had lentils in there for what seemed like forever and I needed an excuse to use them up.
This stew is inspired by the flavours of tikka masala, but with a few less tomatoes and a lot more chicken stock. Feel free to adjust the spices to your taste!
Kiwi's Slow Cooker Spicy Lentil Stew
This stew is inspired by the flavours of tikka masala, but with a few less tomatoes and a lot more chicken stock. Feel free to adjust the spices to your taste! What I love most about crock pot meals is you can literally toss your ingredients inside, turn it on and in a few hours, you’ll have a meal that will seem like you slaved over all day. I won’t tell if you won’t…
- 2 whole chicken breasts (use tofu or more lentils if you're meatless)
- 2 tomatoes (diced)
- 1 can tomatoes and chilies
- 3 cups chicken stock (if using extra lentils to substitute meat, add an extra cup of stock)
- 1 cup lentils
- 3 cloves of garlic (minced)
- 1 Tbsp ginger (grated or in a squeeze paste)
- 1/2 red onion (diced)
- salt/pepper (to taste)
- 1.5 Tbsp Garam Masala (to taste)
- 2 tsp turmeric
- 1 Tbsp paprika
- 1 cup frozen peas
- 1/2 cup coconut milk
Throw everything except for the frozen peas and coconut milk into the crockpot on high for 3-4 hours or on low for 6-8hrs.
In the last 30 minutes, take out the chicken and attack the sauce with an immersion blender if you have one, (or you can leave it chunky!) Put the chicken back to shred and add the peas and coconut milk; stirring to combine. Replace the lid and finish cooking time.
Serve in a nice big bowl with a piece of warm naan.
Use whatever extra veggies you have around… add some celery or carrots for some extra colour. Maybe even toss in some spinach before serving!