Slow Cooker Chicken Lentil Curry with Vegetables
An easy crockpot curry that combines tender chunks of chicken, flavorful lentils, and a medley of veggies into a one-pot wonder perfect for weeknights.
Servings: 8 servings
Calories: 353kcal
Equipment
- 4-7 quart slow cooker
Ingredients
- 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
- 1/2 teaspoon cayenne, to taste - omit if using hot curry
- 1/4 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
Instructions
- Add all ingredients into the bowl of a 4 to 7-quart slow cooker in order listed, EXCEPT spinach (and frozen cauliflower, if using - see note below*).
- Cook on High 4 hours (stirring halfway through), and add the spinach at the 3 1/2 hour mark, stirring it in, covering and cooking for the last 30 minutes OR cook on Low for 6-7 hrs (stir halfway through), again adding the spinach in the last 1/2 hour of cooking BUT, turn the cooker up to High for that last 30 minutes (SEE NOTE).
- Serve with a side of rice, naan, or artisan bread and optional toppings.
Notes
*To use frozen cauliflower: thaw it first by running under warm water and add it during the last 30 minutes along with the spinach with the cooker on HIGH.
**Or use chopped kale or chard.
Note on the slow-cook time: overcooking does happen with this dish (contrary to things I've read that you can't overcook slow cooker dishes...) and results in mushy cauliflower if left longer than 4 hours. If you know your cooker cooks fast, as some do, then you'll want to check for doneness at the 3 hour mark to be able to add the spinach and cook for another hour. Bottom line: test for the doneness of the vegetables according to your tastes.
Storage:
- Fridge: Store this in the fridge for 4-5 days.
- Freezer: You can freeze these in individual portions for 3-4 months.
Nutrition
Serving: 1.5cup | Calories: 353kcal | Carbohydrates: 45g | Protein: 36g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 883mg | Potassium: 1319mg | Fiber: 21g | Sugar: 5g | Vitamin A: 6515IU | Vitamin C: 45mg | Calcium: 93mg | Iron: 6mg
