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Creamy Coconut Lentil Curry

“Kim and her curries.” This was the response from my fellow writers when they saw this post in the queue. I do love just about any food with curry or spice, but I chose this one specifically for those preparing to begin the practice of Lent next month. During Lent you are allowed to season dishes with meat (so the bacon drippings and the chicken broth are ok), but just leave off the actual bacon. For those who aren’t abstaining, this is the perfect frugal, easy, almost meatless dinner. I whipped it up before church on a Sunday morning, and we ate it for lunch when we came home. You can serve it over brown rice or by itself as a thick soup.

Creamy Coconut Lentil Curry

Author/Source:

Kim @ onceamonthmeals.com

Ingredients:

  • 6 slices bacon (optional)
  • 1.5 cups diced onions
  • 4 teaspoons minced garlic
  • 1 Tablespoon fresh grated ginger
  • 1 Tablespoon curry powder
  • 0.25 teaspoon cinnamon
  • 1.5 cups dry lentils
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 14.5 ounces petite diced tomatoes (undrained)
  • 3 cups chicken broth
  • 1 cup canned coconut milk
  • 2 teaspoons dry sherry or cooking sherry

Directions:

Cook bacon in a large skillet over medium-low heat until crisp. Remove to a paper towel and set aside. Reserve drippings (Substitute 2 Tablespoons olive oil if needed). Increase heat to medium. Saute diced onion for 3-5 minutes until softened. Add garlic, ginger, curry powder, and cinnamon. Cook for 1-2 more minutes until fragrant, stirring frequently. Place onion mixture, lentils, carrots, potatoes, tomatoes, broth, and coconut milk in a slow cooker. Cook on low 8 hours. Stir in crumbled bacon and cooking sherry. Serve over brown rice if desired.

Freezing Directions:

Cool curry completely. Freeze in gallon freezer bag(s). To serve: Thaw and reheat. Serve over brown rice if desired.

Servings: 4

 

**conversion chart image provided by Erik Spiekermann

4 Responses to “Creamy Coconut Lentil Curry”

  1. Becca says:

    Made this the other day. It turned out good! I didn’t use the bacon or sherry but it still tasted good (I did have some bacon grease to cook the onions in). If you’re going to cook this for the full 8 hours or more, I might suggest adding some more liquid. I left mine while at work and it overcooked. Might have been my slow cooker but it was still good, just parts of it dried out.

  2. Alicia says:

    Sounds so great! I’m excited to try it! I’m wondering though, can you do the slow cooking after it is frozen? ie. saute the onions etc., combine everything in a freezer bag, freeze, then when you are ready to eat it, throw it in the slow cooker? Either way, I’m excited! Thanks!

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