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Cauliflower, Lentil and Chicken Curry

Cauliflower, Lentil and Chicken Curry

Nutrition Facts
  • cal. (kcal) 313
Cauliflower, Lentil and Chicken Curry
  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 25 mins
  • Carb Grams Per Serving: 34

Ingredients

  • 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)

Directions

  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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 313 cal., 9 g total fat (1 g sat. fat), 34 g carb. (13 g fiber), 28 g pro.

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