warming winter dish


Lentils add fiber to this hearty &


COCONUT CHICKEN CURRY Flavorful chicken thighs simmered in a spicy


curry sauce made with coconut milk. Serve it over fragrant basmati rice in only 30 minutes.


PREP TIME 10 MIN.–COOK TIME 20 MIN. READY IN 30 MIN.–SERVINGS 4


1 cup basmati rice 1 red bell pepper 2 tbsp olive oil 1 tbsp minced garlic 1 (10 oz) pkg diced onion 2 tsp minced ginger ¼ cup mild curry simmer sauce


4 medium tomatoes 1 lb boneless, skinless chicken thighs 1 (12 oz) bag cauliflower and broccoli florets 2 cups coconut milk 1 cup red lentils 1 bunch green onions


STEP 1 Prepare the rice according to package directions, and slice bell pepper into thin strips. STEP 2 In a heavy-bottomed pot, heat the oil, then sauté garlic, onion, ginger, red pepper, and curry sauce for 2 min. on medium heat. STEP 3 Meanwhile, dice the tomatoes and add to the pot. Halve the chicken thighs and sprinkle with salt (in moderation) and pepper. Cut the cauliflower and broccoli florets into equal smaller pieces. Add chicken, broccoli, cauliflower, coconut milk, and lentils to the pot with 2 cups hot water. Bring to a boil. Cook, covered, over medium heat for 15 min. Stir occasionally. STEP 4 While curry simmers, slice green onions. Mix the tomatoes into the curry. Spoon the curry into bowls and sprinkle with green onions. Serve with rice.


Per serving: 814 calories, 36g fat, 24g saturated fat, 66mg cholesterol, 362mg sodium, 91g carbohydrate, 22g fiber, 11g sugar, 37g protein


JANUARY 2017 101


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