Lentil Curry Recipe
This Lentil Curry Is Packed With Aromatic Spices And Tantalizing Flavors. Serve It With Some White Rice, Fresh Cilantro, Peanuts, And Coconut Flakes!
Servings: 6
Calories: 391kcal
Ingredients
- 1 tbsp olive oil
- 1/2 lb chicken breasts thinly sliced
- 2 carrots peeled and sliced into rounds
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 tsp ginger freshly grated
- 2 tsp turmeric
- 1 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 dash crushed red pepper
- 1 tsp red curry paste
- 3 c low sodium chicken broth
- 1/2 lb lentils
- 1 (14oz) can unsweetened coconut milk
garnish
- chipped cilantro
- coconut flakes
- roasted peanuts or cashews
Instructions
- In a stockpot or Dutch oven set over medium heat, add the olive oil. Once the oil is hot, add the chicken and cook until golden brown on both sides. Remove and set aside
- Add the carrot and cook for 2-3 minutes, then add the onion and sauté for an additional 2 minutes. Add the garlic, turmeric, salt, peppers, and curry paste. Stir every few seconds to prevent the spices from burning, Cook for 20 seconds, then pour in the chicken broth, scraping up any browned bits as you go. Add lentils and stir to combine. Bring mixture to a boil, then reduce heat and simmer for 15-20 minutes or until the lentils are tender
- Stir in the coconut milk and remove from the heat. Serve over cooked rice, garnish with cilantro, coconut flakes and roasted nuts, if desire
Nutrition
Serving: 1serving | Calories: 391kcal | Carbohydrates: 33g | Protein: 22g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 592mg | Potassium: 897mg | Fiber: 14g | Sugar: 5g | Vitamin A: 3560IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 5mg