Recipes / Lunch

Creamy Coconut Lentil Curry - Lunch Version

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Creamy Coconut Lentil Curry - Lunch Version

Kim
The Cook
4 Servings
13 Ingredients
4 Comments

Mildly spicy lentil curry made easily in the crockpot. Leave off the bacon and it's perfect for the upcoming Lenten season, or just a frugal, almost meatless meal.

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4 Servings
13 Ingredients
4 Comments

Ingredients

  • 6 individual Bacon
  • 1 ½ cups dice Onion
  • 4 teaspoons mince Garlic, Cloves
  • 1 tablespoon peel and mince Ginger, Fresh
  • 1 tablespoon Curry Powder
  • ¼ teaspoons Cinnamon
  • 1 ½ cups Lentils, Brown, Dry
  • 1 cup dice Carrot
  • 1 cup dice Yukon Gold Potato
  • 14 ½ ounces Diced Tomatoes, Canned
  • 3 cups Chicken Broth/Stock
  • 1 cup Coconut Milk, Canned
  • 2 tablespoons Sherry Cooking Wine

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Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Slow Cooker

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cook bacon in a large skillet over medium-low heat until crisp.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Slow Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Categories

dairy-free, gluten-free, gluten-free-dairy-free, fall, winter, spring, real-food, traditional, egg-free, slow-cooker, soy-free, fish-free, shellfish-free

Categories

dairy-free, gluten-free, gluten-free-dairy-free, fall, winter, spring, real-food, traditional, egg-free, slow-cooker, soy-free, fish-free, shellfish-free

4 Comments

Join the discussion

  1. 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.

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  2. 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!

    Reply