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5 from 3 votes

Kids’ Curry with Chicken and Lentils

Redefine “kid-friendly” with this mild, warming, healthy curry packed with protein and vegetables.
Prep Time20 mins
Cook Time30 mins
Course: Main Course
Cuisine: American
Keyword: Kids’ Curry with Chicken and Lentils
Servings: 6 servings
Calories: 416kcal

Ingredients

  • 1 small onion
  • 2 medium carrot
  • 1 cup cauliflower, florets
  • 2 tablespoon olive oil
  • 1 clove garlic
  • 1 slices (1" dia) ginger root, fresh
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon turmeric, ground
  • 1 cup lentils, raw
  • 1 cup Chicken Breast, cooked, chopped
  • 1 can chickpeas (garbanzo beans), canned
  • 3 tablespoon tomato paste, canned
  • 1 teaspoon salt
  • 3 1/2 cup water
  • 1/2 medium lemon

Optional

  • 1 cup brown rice, cooked
  • 1/2 cup yogurt, plain

Instructions

  • In a heavy, 5-quart pot over medium heat, fry chopped onions, carrots, and cauliflower in olive oil until softening and translucent, about ten minutes.
  • Add minced garlic, 1/2 teaspoon of grated ginger root, and dry spices, and fry one minute longer.
  • Add red lentils, chicken, drained chickpeas, tomato paste, and salt, plus 3.5 cups water.
  • Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until lentils are completely softened and the stew has thickened, about 20 minutes.
  • Remove curry from the heat, and stir in fresh lemon juice from half a lemon.
  • Ladle over brown rice (if using) and top each serving with a spoonful of yogurt.

Nutrition

Calories: 416kcal | Carbohydrates: 62g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 655mg | Fiber: 9g | Sugar: 5g