Flavorful Chicken Lentil Curry with Vegetables in a Slow Cooker

anoregoncottage.com

Angela Bull

1 large onion, chopped

2 cups chopped carrots, about 3 large

1 small head cauliflower, cut (or frozen*)

6 cloves garlic, minced

1 pound dried lentils, rinsed (about 1 ¼ cups)

1.5 pounds boneless chicken breast or thighs, cut into bite-sized pieces (omit to make meatless)

1 ½ tablespoons hot or mild curry powder, or to taste

2 teaspoons turmeric

½ teaspoon cayenne, to taste - omit if using hot curry

¼ teaspoon cinnamon

4 cups chicken broth, preferably homemade bone broth (use vegetable broth for vegetarian)

1 to 2 teaspoons salt, depending on type of broth (unsalted homemade = 2 teaspoons)

3 to 4 cups chopped fresh spinach** (or 10oz. frozen chopped spinach, thawed)

toppings: chopped parsley, yogurt, optional

Directions at anoregoncottage.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer