Slow Cooker Sweet Potato, Plantain & Lentil Caribbean Curry

Ingredients

• 1 tablespoon plus 2 teaspoons grapeseed oil
• 1 large DOLE^® White Onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons curry powder
• ½ teaspoon cayenne pepper
• ½ teaspoon grated fresh ginger
• 1 can (15 ounces) reduced sodium chickpeas, drained and rinsed
• 2 large DOLE^® Sweet Potatoes, chopped (about 4 cups)
• 2 medium DOLE^® Plantains, chopped (about 3 cups)
• 4 cups low-sodium vegetable broth
• ½ cup red lentils
• 3 cups packed chopped collard greens
• ¼ cup roasted salted pepitas

Directions

1. Heat 2 teaspoons oil in a large skillet over medium-high heat; add onion and cook 3 minutes or until softened, stirring occasionally. Add garlic, curry powder, cayenne pepper, and ginger; cook 2 minutes or until fragrant and starting to brown, stirring occasionally. Transfer onion mixture to 3- to 4-quart slow cooker; add chickpeas, potatoes, plantains, broth, and lentils. Cover and cook on high 4 hours or low 8 hours or until potatoes and lentils are tender.
2. Stir in collard greens; cook 20 minutes or until greens are tender. Serve garnished with pepitas. Makes about 10 cups.