Coconut lentil curry

By vdub

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

Preparation

Step 1

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.