Plant-Based Caribbean Curry (for your Slow Cooker)
Prep time
Cook time
Total time
This easy stew is a crockpot throw together, but it's filled with healthy ingredients and rich, warm flavors. It's a touch spicy, but you can dial the cayenne up or down to taste.
Recipe type: Entree
Cuisine: Caribbean
Serves: 6 servings
  • 2 teaspoons + 1 tablespoon grapeseed oil or olive oil, divided
  • 1 large white onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons curry powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon grated fresh ginger
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 large sweet potatoes, chopped (about 4 cups)
  • 2 medium plantains, chopped (about 3 cups)
  • 4 cups low-sodium vegetable broth
  • ½ cup red lentils
  • 3 cups packed, chopped collard greens
  • Salt, to taste (if needed)
  • ¼ cup roasted salted pepitas
  1. Heat the 2 teaspoons oil in a large skillet over medium-high heat. Add the onion and sauté for 3 minutes. Add the garlic, curry powder, cayenne pepper, and ginger and sauté for 2 minutes, or until fragrant and starting to brown.
  2. Transfer the onion mixture to a 3- to 4-quart slow cooker. Add the chickpeas, potatoes, plantains, broth and lentils. Cover and cook on high for 4 hours or on low for 8 hours, or until the potatoes and lentils are tender.
  3. Stir in the collard greens and cook for 20 minutes, or until the greens are tender. Taste test, and add salt, if needed.
  4. Serve garnished with pepitas.
No Crockpot? You can cook the initial sauté in a large pot, add the other ingredients, cover, and let simmer, just as you would in a crockpot. But it won't take as long to cook. Check in every 15 minutes to stir.
Recipe by Go Dairy Free at