• 3 Ratings

Lentils, tomatoes, peppers, and a variety of spices stew in the slow cooker to create one delicious and hearty Indian dinner recipe. This is proof that vegetarian meal ideas need not be boring!

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a 5- to 6-quart slow cooker combine the first ten ingredients (through turmeric).

  • Cover and cook on low for 8 hours or on high for 4 hours. Stir in coconut milk and spinach. Season to taste with salt and pepper.

  • Serve immediately over hot cooked rice with orange wedges.


Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Pressure Cooker Directions

In a 6-qt. electric or stove-top pressure cooker combine the first 10 ingredients (through turmeric). Lock lid in place. Set an electric cooker on high pressure to cook 15 minutes. For a stove top cooker, bring up to pressure over medium-high; reduce heat enough to maintain steady (but not excessive) pressure. Cook 15 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release remaining pressure. Open lid carefully. Stir in coconut milk and spinach. Season to taste with black pepper and additional salt. Serve over rice with orange wedges.

Nutrition Facts

496 calories; 9 g total fat; 8 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 823 mg sodium. 864 mg potassium; 81 g carbohydrates; 10 g fiber; 7 g sugar; 23 g protein; 0 g trans fatty acid; 3946 IU vitamin a; 37 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 398 mcg folate; 0 mcg vitamin b12; 95 mg calcium; 7 mg iron;


3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1