Lentil and Sweet Potato Curry

Hi,

I've adapted this recipe to make it more soupy. It's great served with a spoonful of Greek yogurt or sour cream. It heats up well for lunch the next day. You can also fill it out when you serve it with rice. I threw everything in a slow cooker before I left for work in the morning and when I got home, dinner!

1 large onion peeled and chopped
1 tablespoon olive oil

Cook the onion and olive oil in a removable stove safe slow cooker insert or large soup pot until the onion starts to brown around the edges, about 5 minutes.

1 lb chicken breast, diced and sprinkled with a bit of salt

Add the chicken breast and cook stirring until the chicken is no longer pink.

2 cloves garlic, minced
2 tablespoons fresh ginger, peeled and minced
2 tablespoons curry powder
1 tablespoon ground cumin

Add the above ingredients and cook just until the spices are fragrant, about 2 minutes.

1/2 cup lentils, rinsed and sorted to eliminate debris
1/2 pound sweet potatoes, peeled and sliced into 1/4 inch slices
3 cups water
1/2 bouillon cube
(1 cup frozen spinach, optional. This added a nice bit of green.)

Add the rest of the ingredients. If you plan on using a slow cooker, set it to med/high to be ready in about 7 hours. If you plan on cooking the curry on the stove, cook for about 30 minutes on low, until the sweet potatoes are tender. Taste to see if you need to add additional salt or pepper.

Hope you enjoy the curry. Maybe it is more like soup than curry. If you want to make it thicker you can add 1/2 cup more lentils. Enjoy!

Hugs,
Mameekosan