Ingredients

3 tablespoons olive oil
6 cloves garlic minced
1 teaspoon fresh ginger
1/3 to 1/2 cup prepared curry paste, I use Patak
5 cups chicken broth low-sodium canned, or homemade
1 cup greek yogurt
1 pound boneless chicken breast, cubed
1 1/2 tablespoons kosher salt
1 tablespoon garam masala
1 tablespoon cayenne pepper
black pepper to taste
1 bag lentils
1 head cauliflower broken into large florets
2 (16-ounce) cans chickpeas drained and rinsed

Instructions

Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Add 3 cups of the broth to the pan; then pour the liquid into a slow cooker. Whisk the yogurt into the liquid.

Season the chicken all over with salt and pepper. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking.

Yields: 12

Ingredients

2 tbs butter
1 medium onion chopped
4 cups low sodium beef broth
4 cups water
1 cup dried split peas
4 medium potatoes, cubed
1 tbs curry powder
1/4 teaspoon black pepper

Instructions

Melt margarine in large heavy saucepan. Add onion and cook uncovered until soft. Stir in beef broth and water, bring to a boil. Add peas & potatoes, adjust heat so mixture bubbles gently, cover and cook for 30 min or until tender. Remove from heat and cool 10 min. before serving.

Yields: 8 Servings

Ingredients

1 pound boneless skinless chicken cut into cubes
5 cup water or chicken broth
4 ounce fresh mushrooms sliced, (1 cup)
3 cup sliced celery
1 cup sliced carrots
1 cup raw brown rice
1 cup chopped onions
5 teaspoons chicken flavor instant bouillon
or 5 cubes (unless you use chicken broth)
1 tablespoon freshly-ground black pepper
2 teaspoon garlic powder
1 tablespoon parlsey

Instructions

In slow cooker, combine chicken, water or broth, vegetables and seasonings. Cover and cook on LOW setting 6to 8 hours (or on HIGH 4 hours).

Yields: 8 Servings