Slow Cooker Chicken and Lentil Curry (HC)
Ingredients
- 4 chicken fillets, diced
- 200g red lentils, dried
- 1 cauliflower, chopped into florets
- 1 large onion, diced
- 1 large red pepper, sliced
- 1 tbsp olive oil
- 1 tsp garlic powder
- 3 tbsp curry paste
- 1 tsp garam masala
- 1 tsp paprika
- 2 tbsp low-sodium soy sauce
- Black pepper for seasoning
- 1 tin coconut milk
- 400ml water
- 1 low-sodium vegetable stock cube
- 1 tsp cornflour (optional, for thickening)
- Fresh coriander (optional)
To serve (per portion optional):
- 1 tbsp greek yoghurt
Instructions:
Place the chicken, dried red lentils, cauliflower, onion and red pepper into the slow cooker.
Drizzle over the olive oil, then add the garlic powder, curry paste, garam masala, paprika, soy sauce and black pepper. Stir everything well so the ingredients are evenly coated.
Pour in the coconut milk, water and crumble in the vegetable stock cube. Stir to combine.
Cover and cook on high for 4–5 hours or low for 7–8 hours.
If the curry needs to thicken slightly, mix the cornflour with a small splash of water to form a smooth paste. Stir this into the curry 20–30 minutes before serving and allow the sauce to thicken.
Taste and adjust seasoning if needed. Garnish with fresh coriander and serve.
Tip: This curry can also be made using just curry paste. The additional spices deepen the flavour, but it will still taste delicious without them.
Note: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze in portions for up to 3 months.