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Red Lentil Curry

Veggie-Packed Red Lentil Curry with Chicken

SERVINGS 6
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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Ingredients
  

  • 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!