NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup red lentils

1 cup cauliflower florets

1 cup fresh spinach

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

0.5 tsp turmeric powder

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp full-fat coconut milk

1 cup vegetable broth

1 tsp coconut oil

PREPARATION

• 1

  Heat the coconut oil in a large skillet over medium-high heat.

• 2

  Add the diced chicken breast and sauté for 5 minutes until golden brown on all sides.

• 3

  Stir in the diced onion, minced ginger, and garlic, cooking for 3 minutes until the onion is translucent.

• 4

  Add the turmeric, curry powder, sea salt, and black pepper, stirring for 1 minute to toast the spices and release their aroma.

• 5

  Pour in the red lentils, cauliflower florets, and vegetable broth, bringing the mixture to a gentle boil.

• 6

  Reduce the heat to low, cover the skillet, and simmer for 15 minutes until the lentils are tender and the liquid is mostly absorbed.

• 7

  Stir in the coconut milk and fresh spinach, cooking for 2 minutes until the spinach is wilted and the curry reaches a creamy consistency.