Coconut Lentil Curry
  • Minutes to Prepare:
  • Minutes to Cook:
  • 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• ½ tsp ground ginger• ½ tsp salt• 1 can coconut milk• 1 cup red lentils, thoroughly washed• 3 chicken half-breasts, trimmed of fat and cubed• 1¾ cups water• carrots, chopped small or julienne (optional)• spinach, fresh or frozen, chopped (optional)Alternatively:Exchange spices above for: 2 tsp curry paste, ½ tsp turmeric (if not in paste), ½ tsp salt
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.
Servings Per Recipe: 8
Nutritional Info 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

Member Reviews



© 2024 SparkPeople, Inc. - Terms - Privacy