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Cauliflower, Lentil and Chicken Curry

Rated : 
 by 20 people
Makes: 4 servings Prep 20 mins Cook 25 mins View Nutrition Facts


  • 4 teaspoons  canola oil
  • 3/4 pound  boneless, skinless chicken thighs, trimmed
  • 1/4 teaspoon  black pepper
  • 1/2 teaspoon  plus 1/8 teaspoon salt
  • 1 large yellow onion, halved and thinly sliced
  • 2 tablespoons  minced fresh ginger
  • 1 jalapeno, seeded and minced
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons  ground coriander
  • 3/4 teaspoon  ground cumin
  • 1 small head cauliflower, cut into bite-size florets
  • 1 1/2 cups  canned crushed tomatoes
  • 2 teaspoons  dark brown sugar
  • 1/4 cup  water
  • 1 15 ounce can lentils, rinsed and drained
  • 1 1/2 teaspoons  garam masala
  • 1/3 cup  chopped fresh cilantro
  • 2 teaspoons  lime juice
  • Whole-wheat flatbread (optional)


1. Heat 2 teaspoons oil in a saute pan over medium-high heat. Season chicken with black pepper and 1/8 teaspoon salt; saute until cooked through, 2 to 3 minutes a side. Set aside.

2. Add remaining oil to pan; reduce heat to medium. Add onion and saute 5 minutes. Add ginger, jalapeno and garlic; saute 1 minute. Add coriander and cumin and stir 1 minute. Mix in cauliflower, tomatoes, brown sugar, remaining salt and water; bring to a simmer, cover and cook 8 minutes.

3. Shred chicken and add to pan along with lentils and garam masala. Cook 2 minutes. Stir in cilantro and lime juice just before serving. Serve with flatbread if desired.

Cauliflower, Lentil  and Chicken Curry
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