How to make Creamy Greens, Red Lentil and Chicken Curry for beginners

Creamy Greens, Red Lentil and Chicken Curry - Turned out great! Very moist.. Today I am sharing this Creamy Greens, Red Lentil and Chicken Curry! A quick and easy dinner that is ready in under 35 minutes! This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe that makes a perfect meatless Monday dinner recipe. It takes less than an hour (mostly hands-off time) to make and is packed full of delicious Indian flavors. Make extras and you'll have a giant smile on your face at lunch. Green Lentil Curry with green or brown lentils, coconut milk and simple Indian spices. Cook on a stove, in slow cooker or Instant Pot, or make a freezer meal.

You can use red lentils if that is all you have. Just know that they fall apart during cooking which is better for a soup. Red curry lentils is my all-time favorite lentil recipe.

You can cook Creamy Greens, Red Lentil and Chicken Curry with 14 Ingredients and 6 steps. See the following guide!

1. 1 Medium Onion, finely chopped.
2. 4 Tablespoons canola oil.
3. 2 Teaspoons Fresh Garlic, finely chopped.
4. 2 Tablespoons fresh ginger, finely chopped.
5. 1 teaspoon fresh chillies, finely chopped.
6. 1/2 Cup red lentils.
7. 3 Chicken breasts, chopped into bite sized pieces.
8. 1 Cup water.
9. 1 teaspoon salt.
10. 1 Tablespoon chicken spice.
11. 2 teaspoons mild curry spice.
12. 2 cups chopped Swiss chard.
13. 2 cups chopped Chinese spinach.
14. 1/4 Cup fresh cream.

Thick, creamy, saucy, and perfect as leftovers. These red curry lentils are one of my all-time favorite recipes. As is usually my vibe, we're working with very basic pantry ingredients here and simple, straightforward prep. This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal.

1. Sauté onion, garlic, ginger and lentils. Do not soak the lentils as they do not take long to cook. Sauté for 15 minutes on medium heat. Do not brown the onion..
2. Add the chicken and season with chicken spice, curry spice and salt. Sauté for 20 minutes on medium heat. Stir regularly..
3. Add the green Swiss chard and Chinese spinach. Put the lid on for 5 minutes..
4. Remove the lid, stir and add the cup of water and put the lid back on for 15 minutes..
5. Just as the water is almost completely absorbed, add the cream and put the heat on low..
6. After 15 minutes and the liquid has thickened, you are ready to serve. Leave a bit longer for the liquid to thicken to your liking. Serve with fragrant rice, roasted or steamed vegetables..

I tossed in good quality frozen green peas to add a little more nutrition. Red lentils, in particular, cook fast and they are very creamy, almost buttery, when slow cooked. briefly sautéing the lentils in spices or seasonings prior to cooking in broth/water, will ensure each bite is flavorful and robust. lentils are inexpensive and nutrient dense, with solid protein. And this red lentil curry does just the trick. It's easy to make, it's got an ultra thick, creamy texture There are three main types of lentils: green, brown and red. All three are high in protein and fiber, are.