(Crockpot) Chickpea and Lentil Curry

ONE
1 onion, chopped
5 garlic cloves, pressed

TWO
1 t fresh grated ginger
1/4 cup tomato paste
1 T curry powder
1 t coriander
1 t thyme
1/2 t cumin
1/4 t cayenne pepper
1/4 t turmeric

THREE
1/2 cup dried brown/green lentils, rinsed
1 green bell pepper, chopped
3 cups cauliflower, chopped into small florets
1 large russet potato, cubed
3 cups (or 2 15oz cans) cooked chickpeas, drained and rinsed
1 1/2 cups water
salt and pepper, to taste

FOUR
2 T spicy mango chutney
1 T rice vinegar (or white wine vinegar)

FIVE
1/2 thawed frozen peas

1/4 cup fresh chopped cilantro.

In a saucepan, saute the ingredients in ONE with a few tablespoons of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook, stirring constantly, until fragrant. Add a little more water if needed. Transfer to the slow cooker and add the ingredients in THREE. Cook on low for 6 1/2 hours or on high for 4. In a bowl, combine the ingredients in FOUR, and add to the curry, along with FIVE. Cook for 30 more minutes. Before serving, you may puree a cup or two of the stew and then stir it back in the pot or leave as is. Add the cilantro and serve over rice.

Original in Fresh from the Vegan Slow Cooker