Slow Cooker

Coconut Lentil Curry is for Dinner.

Coconut Lentil Curry takes 5 minutes to prepare.

Coconut Lentil Curry takes 55 minutes to cook.

Coconut Lentil Curry makes 8 servings.

The ingredients for Coconut Lentil Curry are:

? 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

Here is how you make Coconut Lentil Curry:

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.

The nutritional information for Coconut Lentil Curry is:

• 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

Coconut Lentil Curry is Indian cuisine.