Chicken and cauliflower curry in a slow cooker

Ingredients:

• 6 skinless chicken thighs (1 kg)
• 450 g red lentils, sorted
• 1 head of cauliflower, divided into florets
• 2 cans of canned chickpeas (450g each), drained and rinsed
• 3 tbsp. l. canola oil
• 6 crushed cloves of garlic
• A 5 cm piece of chopped ginger
• 1/3 – 1/2 cup prepared Malaysian curry paste
• 3 cups chicken broth
• 2 cups natural yogurt
• 1.5 tbsp. salt
• 1 bunch mint or cilantro leaves, chopped
• 1 lemon, cut into wedges

Preparation:

1. Heat a large skillet over medium-high heat. Heat the oil, add the garlic and ginger, and cook, stirring, until the spices are fragrant. Add the curry paste and continue to cook for another 2 minutes or more. Pour in the broth and stir in the seasonings, then pour the liquid into the slow cooker. Mix the liquid with the yogurt.
2. Season the chicken thighs with salt and pepper. Add them to the slow cooker along with the lentils and salt. Cover and simmer on high for 6 hours, adding the cauliflower and chickpeas about halfway through.
   
   Divide the curry among bowls and garnish with fresh mint or cilantro. Serve with a lemon wedge.
   
   
   Chef's tip: This dish can easily be made vegetarian. Just omit the chicken and use vegetable broth instead of meat.
   
   
   You can cook this curry dish in a different variation.