One of my favorite crockpot dishes for fall offers an Indian twist on a fall favorite – sweet potatoes. Adding green or red lentils and cooking in coconut oil amp up the healthiness of this hearty dish.

Curries come from India, where chefs prepare flavorful blends of spices, herbs and chiles to cook with vegetables like potatoes, sweet potatoes, chickpeas and lentils. Various proteins are made into curries as well, like chicken, lamb and goat. Commercial curry powders began to be produced in the 18th century, as British colonial government and military members desired a quick spice blend to cook the dishes they’d enjoyed in India. Curries are often wet, meaning the vegetables and meats are cooked in a thick sauce. Rice or naan bread is served to sop up the sauce.

Start by sauteeing your onion and ginger over medium heat.

Once that gets soft and flavorful, you can take it off the heat and add it to your crockpot. Next, add in your peeled, diced sweet potato, carrots and peas (if you like) and your spices.  Cover the mixture with vegetable broth and let it cook on high for two hours or on low for six hours.

Once the mixture has cooked down, I like to mash it with a potato masher until it gets to a smoother, stew-like consistency.  I have it with basmati rice, and I usually freeze some for later.  This dish is delicious and filling, a great work lunch for fall to pull out and heat up quickly.

Here are the ingredients you’ll need:

1 1/2 tbsp. coconut oil
1 cup diced onion
1 cup dried green or red lentils
2 medium sweet potatoes, cut into 1-inch cubes
1 small bag frozen peas and carrots
1/2 teaspoon ground turmeric
1 tablespoon mild curry powder
1 teaspoon ginger powder or 1 tsp. grated fresh ginger
1/2 teaspoon sea salt
Freshly ground black pepper
3 1/2 cups vegetable broth