NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.75 cup cooked red lentils

0.13 cup full-fat coconut milk

1 cup cauliflower florets

1 cup fresh spinach

1 tbsp yellow curry powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp extra virgin olive oil

1 tbsp tomato paste

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the cauliflower florets with olive oil, sea salt, and black pepper, then roast for 20 minutes until the edges are golden and tender.

• 3

  While the vegetables roast, sauté the diced chicken breast in a large skillet over medium heat until cooked through and lightly browned.

• 4

  Add the minced garlic, fresh ginger, yellow curry powder, and tomato paste to the skillet, stirring for 2 minutes until the spices are fragrant.

• 5

  Pour in the coconut milk and add the cooked red lentils, simmering the mixture for 5 minutes until the sauce has thickened beautifully.

• 6

  Fold in the fresh spinach and stir until just wilted, then serve the creamy curry in a bowl topped with the roasted cauliflower.