Chicken and Vegetable Lentil Curry Stew
Another curry recipe for Pinch Spice Sweet Curry powder ~ this one uses lentils which are always good to eat more of but if your family doesn’t care for them, these are somewhat hidden!
We like to add lots of vegetables and some chicken for extra protein, but you could skip the chicken if you want it vegetarian/vegan. It freezes well if you don’t need it all for yourself.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
- Category: Dinner
- Cuisine: Indian
Ingredients
Scale
- 2 Tablespoon olive oil
- 1 pound chicken
- 1 onion, diced
- 2 or more cloves garlic, chopped
- 2 tsp. flake salt
- 1 Tablespoon of Organic Sweet Curry Powder
- 1 teaspoon Organic Vindaloo spice (optional for extra flavor and heat, you could use more curry powder instead)
- 1 teaspoon Organic Garam Masala
- 6-8 cups of chopped vegetables (I used 2-3 cups of golden zucchini, and about half of a cabbage, bell peppers and carrots would be tasty and add color, but I didn’t have any this time.)
- 1 quart of chicken or vegetable broth
- 4 cups of lentils, cooked
Instructions
- Pour oil into a 4 quart pot and heat slightly.
- Add the chicken, stir till half cooked.
- Add the onion and garlic, salt and spices. Stir and cook a few more minutes.
- Add chopped vegetables and cooked 2-3 minutes.
- Add broth, cover pot and cook 5-10 minutes on medium heat till vegetables are done to your liking.
- Add cooked lentils and heat to serve.
Notes
You may like to serve this with some yogurt or coconut milk to cut the spice.
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