Kids’ Curry with Chicken and Lentils
Redefine “kid-friendly” with this mild, warming, healthy curry packed with protein and vegetables.
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