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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 131.6
  • Total Fat: 4.2 g
  • Cholesterol: 27.4 mg
  • Sodium: 312.3 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 2.8 g
  • Protein: 14.0 g

View full nutritional breakdown of Coconut Lentil Curry calories by ingredient
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Coconut Lentil Curry

Submitted by: SHINING_ON

Introduction

Lentils and chicken in a garam masala coconut curry sauce. Add carrots and spinach, if desired (not in calculation). Serve over rice, with naan, or over half a baked sweet potato. You could also substitute cubed sweet potato or cauliflower for the chicken to make it vegan. Lentils and chicken in a garam masala coconut curry sauce. Add carrots and spinach, if desired (not in calculation). Serve over rice, with naan, or over half a baked sweet potato. You could also substitute cubed sweet potato or cauliflower for the chicken to make it vegan.
Number of Servings: 8

Ingredients

    1 tbsp olive oil
    2 tsp ground cumin
    1 tsp ground coriander
    1 tsp ground cardamom seed
    1 tsp turmeric powder
    1 tsp paprika
    1-2 tsp cayenne
    1-3 chopped hot peppers (jalapeno, Serrano, thai) - optional
    tsp ground ginger
    tsp salt
    1 can coconut milk
    1 cup red lentils, thoroughly washed
    3 chicken half-breasts, trimmed of fat and cubed
    1 cups water
    carrots, chopped small or julienne (optional)
    spinach, fresh or frozen, chopped (optional)
    Alternatively:
    Exchange spices above for: 2 tsp curry paste, tsp turmeric (if not in paste), tsp salt

Tips

Both versions taste pretty similar, but the stove top version is a little more flavorful out of the pot. If you're busy or don't have time to babysit a pot, though, the slow cooker version comes out very tasty.


Directions

This can be prepared on the stove top or in a slow cooker.

Stove top: In a deep sautee pan, add oil, spices, and chicken. Brown chicken and spices until aromatic. Add all other ingredients except spinach, if using. Bring to a boil and then simmer for close to an hour, adding water if necessary. Curry should be thick but not soupy. About 5 minutes before you're ready to turn the heat off, add the spinach.

Slow Cooker: Combine all ingredients into a slow cooker. I have cooked this on high heat (2 hours), with great success. I've not tried a lower setting yet, but I will update this if I do.

Makes 8 hearty portions. Freezes well. Good potluck dish to pass.






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