A tasty, not-too-spicy, not-too-much-work, protein-and-veg-packed stew. You could make it in a covered pot by cooking for an hour or so too, but the slow cooker makes the sauce nice and thick.
1 onion, chopped
1 tbsp olive oil
1 large red pepper or carrot, chopped
2 cloves garlic, minced
1 tsp harissa paste / 1 tsp dried chilli flakes / 1 jalapeno, seeded and minced
2 tsp garam masala
1 butternut squash (about 750g)
400g can chopped tomatoes
500ml vegetable broth
1/2 cup red lentils
400g tinned chickpeas, drained and rinsed
- Heat the oil in a large pan over a medium-high heat. Add the onion, carrot/pepper and jalapeno and sauté for 5-6 minutes. Add the garlic and sauté for 30 more seconds, and then add the garam masala, stirring well to coat. Take off heat.
- Place everything else in the slow cooker and cook on LOW for 8-10 hours.
- Season with salt and pepper to taste, and serve with bread (garlic naan is good)
- Keep leftovers in fridge for up to 5 days, or freeze.