Cauliflower, Lentil, and Chicken Curry
Recipe from Fitness

Warm up with this healthy and nutritious meal showcasing tasty cauliflower, lentils, and chicken in a delicious and hearty curry.


Cauliflower, Lentil, and Chicken Curry

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Ingredients
  • 4  teaspoons
    canola oil
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  • 3/4  pound
    boneless, skinless chicken thighs, trimmed
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  • 1/4  teaspoon
    black pepper
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  • 1/2  teaspoon
    plus 1/8 teaspoon salt
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  • 1 
    large yellow onion, halved and thinly sliced
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  • 2  tablespoons
    minced fresh ginger
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  • 1 
    jalapeno, seeded and minced
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  • 4 
    garlic cloves, minced
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  • 1-1/2  teaspoons
    ground coriander
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  • 3/4  teaspoon
    ground cumin
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  • 1 
    small head cauliflower, cut into bite-size florets
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  • 1-1/2  cups
    canned crushed tomatoes
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  • 2  teaspoons
    dark brown sugar
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  • 1/4  cup
    water
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  • 1  15-ounce can
    lentils, rinsed and drained
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  • 1-1/2  teaspoons
    garam masala
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  • 1/3  cup
    chopped fresh cilantro
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  •  
    Whole-wheat flatbread (optional)
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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
Calories 313, Total Fat 9 g, Saturated Fat 1 g, Carbohydrate 34 g, Fiber 13 g, Protein 28 g, Percent Daily Values are based on a 2,000 calorie diet
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