Delicious and easy! I wasn't sure how much I was going to like this recipe but the combination of flavors was amazing! I put it in the crockpot before work and came home to savory smells and a delicious meal! Even my non-veggie husband loved it! I made it with the kabocha squash but couldn't find any saffron and it was so good!
nice flavors terrible consistancy Despite how nice this recipe might taste - and it does taste nice (I echo those below who added more ginger I doubled the ginger and still can't really taste it) the consistency is terrible it is baby food I would never cook this dish for anybody. Pros: it's pretty delicious Cons: I feel like I'm eating baby food
Meh! It's just a one pot meal.... No definitive flavours. I would make it again on a cold day when as a vegetarian I am looking for a bit of comfort food but not that regularly Pros: Easy Cons: Nothing spectacular
I've made this twice so far and I've gotten great reviews. I'm kind of cheap so I didn't use saffron. I added a bit of chili powder instead for a little heat and more flavor and I'm always generous with other spices in this case cumin pepper and fresh ginger. I also add two minced garlic cloves and I skip the peanuts. This is a very filling and nutritious stew and a great way to use my abundance of butternut squash.
I wanted to introduce my favorite kabocha to my squash-hating BF so I took this recipe reduced the broth and served it in the guise of "sweet potato casserole". Everyone liked it and The Squash Hater loved it; then the big reveal that it was really Japanese Pumpkin! No more SHs in my life. Thanks for a delish and very healthful way to use my favorite winter vegs.
This recipe was absolutely delicious!!! I substituted a few things: I used canned chickpeas instead of dried. I used tumeric instead of saffron because it's too expensive. I used garlic and parsley instead of ginger and cilantro. I added garlic and hot sauce and it was very tasty! I used the slow cooker 7 hours on low and served it with naan bread and a salad. Don't skimp on the lime and peanuts at the end - this made it even better. Its's nice to see a crock pot recipe that isn't loaded with salt and canned soup ingredients. My meat-loving husband loved it too!
not as expected i added more spices as others suggested but even then this dish had very little flavor or depth. really boring dish Pros: healthy Cons: bland and mushy
Modify This Recipe I did not do this as a slow cooker recipe and I thought the taste was great. Kabocha and lentils both become soft pretty quickly so I am guessing that part of the reason so many reviews say that flavor is lacking is because all of the ingredients kinda' break down in the slow cooker. Mine was GREAT and here were the modifications I made: 1. cooked on stovetop instead of in slow cooker 2. canned chickpeas 3. did not peel kabocha squash - one of the GREAT things about this squash is that you don't have to peel it - when you cook it the peel becomes soft and edible 4. cooked onions and carrots together in coconut oil (instead of olive oil) and then added spices tomato paste and broth. 5. added squash chickpeas and lentils all at the same time and cooked until squash was soft. 5. added lime juice just before serving so that the citrus flavor would be bright It was really good! Pros: Good combination of ingredients easy to prepare delicious
My new fave Absolutely loved this recipe. I made this in my cast iron on stove top. Came out amazing. I am always on a look out for good vegetarian recipes to introduce to my carnivores and this was a hit. An added bonus was that the dish tasted even better the next day. Pros: easy filling great the next day
