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Weeknight Curry

Amy Yeoman

Guys… I finally found my go-to quick curry recipe!! I have been on a long time hunt for one that is packed with flavor but also really easy to make and this is it!!

One great thing about this recipe is it can be made with lentils and beans or with chicken, or, if you can’t decide like me you can do all three: lentils, beans and chicken!! February is Heart Health Month, so I am trying to emphasize more plant based proteins in my diet and this recipe has been a perfect fit! Plant based proteins are a great way to get protein in a way that is healthy for your heart. They are packed with fiber which can help lower cholesterol AND have no saturated fat, which is also great for the heart!

You have to try this recipe!

Weeknight Curry

Ingredients:

  • 2 tablespoons coconut oil

  • 1 small onion, diced

  • 1 tablespoon garlic, grated or minced

  • 1 tablespoon ginger, grated or minced

  • 2 tablespoon yellow curry powder

  • 1 can diced tomatoes

  • 13.5 oz. can lite coconut milk

  • 1 lime, juiced (about 2 tablespoons)

  • 1/2 cup dry red lentils

  • 3 cups broccoli florets

  • 1 - 15 ounce can chickpeas, drained and rinsed

  • Red pepper flakes, salt, and pepper, to taste

  • Cilantro, for topping

  • Naan bread and/or jasmine rice, for serving

How to:

  1. In a large pan heat coconut oil over medium heat. Add onion to pan and saute for 2 minutes. Then, add garlic, ginger, yellow curry and stir until onions are coated.

  2. Add diced tomatoes, coconut milk, lime juice, and lentils and let come to a simmer. (If you like a thinner, more soup-like curry, add ½ cup of water at this step.)

  3. Once it reaches a simmer, turn heat down to low, cover, and let simmer for 10 minutes.

  4. Then, stir in broccoli florets and chickpeas and let simmer for 5 more minutes, until broccoli and lentils are tender.

  5. Season with red pepper flakes, salt, and pepper, to taste.

  6. Garnish with cilantro and serve over basmati rice or naan bread. Store any leftovers in an airtight container for up to 4 days.

Note: If you want to use chicken in this recipe, simply replace the 15 ounce can of chickpeas with 1 pound of cubed chicken breast. Ensure the chicken reaches a temperature of 165 degrees before serving.

Nutrition information:

Without chicken: 6 servings, 287 calories, 38g carb, 11g fat, 11.5g protein

With chicken, no chickpeas: 6 servings, 319 calories, 22g carb, 12.5g fat, 30g protein