Veggie-Packed Red Lentil Curry with Chicken

Whenever I have leftover produce to use up, I always make some form of red lentil curry. Super easy, super filling, and it’s always super delish.

I’ve made this dish a million times, and just realized the other day I haven’t put a version on my blog! Ingredients will usually vary depending on what I have on hand, but veggies mixed together with red lentils…ahh, this dish is always a winner. Other hodgepodge recipes you might enjoy include my Better Than Takeout Buffalo Chicken Fried Rice, these Cheeseburger Salad with Crispy Smashed Potatoes, and this Yellow Squash Casserole with Shredded Chicken.

INGREDIENTS FOR RED LENTIL CURRY:

As a full-time food blogger, I always have a little bit of this or a little bit of that leftover from previous recipes. There are many ways to make a version of this dish, but here’s the exact items I used below:

• Olive Oil
• Red Onion
• Carrots
• Red Bell Pepper
• Jalapeno
• Garlic Cloves
• Ginger Puree
• Curry Powder
• Ajika Seasoning
• Cumin
• Turmeric
• Salt
• Chicken Breast
• Chicken Stock
• Dried Red Lentils
• Frozen Spinach
• Plain Greek Yogurt
• Italian Parsley or Cilantro

Ajika seasoning can be found at select grocers, but I usually just grab mine off of Amazon. It’s a basically mix of powdered peppers, tomatoes, garlic, coriander, fenugreek, salt, and marigold. The taste is slightly spicy, smokey, and has floral / citrus notes. Let me just say… it’s DELICIOUS. If you haven’t added this seasoning to your spice cabinet… you should! It’s also great on eggs, grilled chicken, seared vegetables, and hummus!

VEGGIE SWAPS & VARIATIONS:

I simply love how versatile this recipe is… seriously, you can’t mess it up!

VEGGIES: In addition to or switched out from what I used above, feel free to use any of the following: broccoli, cauliflower, corn, eggplant, green beans, kale, mushrooms, peas, potatoes, tomatoes, squash, or sweet potato.

PROTEIN: While I served mine with chicken (both breasts and thighs work here), you could also make this vegetarian with chickpeas, navy beans, and/or tofu.

FOR SERVING: Go ahead and use whatever you enjoy most! Serve over rice (or cauliflower rice for low carb) or these Roasted Fingerling Potatoes! Don’t forget fun dippers like toasted naan bread, roti, or even scallion pancakes! Personal note: I like to drizzle the entire bowl with Sriracha.

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Veggie-Packed Red Lentil Curry with Chicken

SERVINGS 6

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

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Ingredients

  

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• 2 tbsp. Olive Oil
• 1/2 Red Onion, chopped
• 2 - 3 Carrots, chopped small
• 1 Red Bell Pepper, chopped small
• 1 Jalapeno, minced
• 4 Garlic Cloves, minced
• 1 tbsp. Ginger Puree
• 2 tbsp. Curry Powder
• 1 tbsp. Ajika Seasoning
• 2 tsp. Cumin
• 1 tsp. Turmeric
• 1 tsp. Salt
• 1.5 lbs. Chicken Breast, chopped into bite-size pieces
• 32 ounces Chicken Stock
• 1 cup Dried Red Lentils, rinsed
• 1.5 cups Frozen Spinach
• 1.5 cups Plain Greek Yogurt
• Italian Parsley or Cilantro, for garnish

Instructions

 

• Warm oil in a large dutch oven over medium-high heat. Add the onion, carrots, red bell pepper, and jalapeño. Sauté until slightly softened, then add the garlic and continue to sauté for 1 more minute.
• Add the ginger puree along with all the seasonings and chicken. Continue to sauté for another 5 minutes (or until chicken is mostly cooked through) and then add the chicken stock. Bring to a boil and pour in the rinsed red lentils and frozen spinach.
• Bring to a simmer and cook for 8 minutes. The liquid should reduce by about half.
• Remove from heat. To prevent the yogurt from curdling, add about 3/4 cup of the hot curry to the yogurt in a large bowl, whisking together. This is called tempering. Once tempered, pour the yogurt mixture into the pot and stir everything together until creamy.
• Serve immediately over rice and/or desired dipping vessels. Enjoy!

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NOTES ON THIS RECIPE:

• If you don’t have ginger puree, you can certainly use fresh ginger. I’d mince or crush it before adding to the pot.
• Fresh spinach works just as well as frozen. I always have frozen in my freezer so that’s what I used here. If using fresh, I’d add a 6-ounce bag or so.
• Leftovers should be kept refrigerated in a sealed container and enjoyed with the next 2 days. We simply microwave ours to reheat but you can also reheat on the stove.

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