Slow Cooker Sweet Potato, Plantain and Lentil Caribbean Curry FROM DOLE.COM

1 tablespoon, plus 2 teaspoons, grapeseed oil, divided 1 large white onion, chopped 4 cloves garlic, minced 2 teaspoons curry powder 1/2 teaspoon cayenne pepper 1/2 teaspoon grated fresh ginger One 15-ounce can reduced sodium chickpeas, drained, rinsed 2 large sweet potatoes, chopped (about 4 cups) 2 medium plantains, chopped (about 3 cups) 4 cups low-sodium vegetable broth 1/2 cup red lentils 3 cups packed, chopped collard greens 1/4 cup roasted salted pepitas In large skillet over medium-high heat, heat 2 teaspoons oil; add onion and cook 3 minutes, or until softened, stirring occasionally. Add garlic, curry powder, cayenne pepper and ginger; cook 2 minutes, or until fragrant and starting to brown, stirring occasionally. Transfer onion mixture to 3- to 4-quart slow cooker; add chickpeas, potatoes, plantains, broth and lentils. Cover and cook on high 4 hours or low 8 hours, or until potatoes and lentils are tender. Stir in collard greens; cook 20 minutes, or until greens are tender. Serve garnished with pepitas. Makes six servings.

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