Kathmandu Cholent Stew

There is SO much you can make in your crockpot for Shabbat lunch beyond traditional cholent. There are many wonderful soups, stews and chilis you can try. We love Indian flavours and this recipe delivers some fantastic flavour punch. Also is great left-over – if you have any left!

The best part of Kathmandu Cholent stew is that the you are putting stuff into your body that will BUILD YOUR HEALTH! The carrots and sweet potato are rich in a number of vitamins and minerals, in beta carotene which is a precursor to vitamin A, important for vision and eye health, immune function, and skin. The fibre in lentils helps to reduce cholesterol, promote heart health, stabilizes blood sugar, increase energy, and prevent constipation.

AND LENTILS ARE LOW IN CALORIC DENSITY!  So they fill you up and help you to slim down!

Serves 6-8 as a side dish

2 teaspoons             cumin powder

3 teaspoons             curry powder

½ teaspoon             coriander powder

½ teaspoon             turmeric powder

1 pinch                      cinnamon

2 cups                        red lentils, rinsed

1                                  medium sweet potato, diced

2                                  carrots, diced

1                                  medium red onion, diced

4 cloves                    garlic, minced

1 or 2 teaspoons    dried chilies (optional)

4 cups                        water

1 small bunch          cilantro, chopped

Sea salt or Himalayan salt

1. Water sauté* the onions and garlic. Once browned, add the cumin powder, curry powder, coriander, turmeric, and cinnamon in a pan and mix until well-blended.
2. Transfer onion/garlic/spice mixture to crock pot, and add the red lentils, sweet potato, carrots, onion, chilies, and 4 cups of water.
3. Stir, cover, and set on high for 6 hours. Add salt to taste, and serve garnished with fresh cilantro.

* How to water sauté?
The trick is to use small amounts of water or broth, adding just a small amount (1 to 2 tablespoons) at a time over high heat.  Add water as often as needed to cook and brown the food, without steaming it. Also, remember to toss and stir the food frequently with a wooden spoon so that it doesn’t burn. Be careful not to add too much water or your vegetables end up being steamed rather than sautéed.

Adapted from a recipe by Moira Nordholt, The Feel Good Guru