NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup red lentils

0.5 tbsp extra virgin olive oil

0.5 cup yellow onion

1 tsp ginger paste

1 tsp garlic paste

0.5 cup tomato puree

0.5 tsp turmeric powder

0.5 tsp cumin seeds

0.5 tsp ground coriander

0.25 tsp chili powder

0.25 tsp sea salt

1 cup fresh spinach

1 cup water

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a medium pot over medium heat and toast the cumin seeds until they begin to sizzle and become aromatic.

• 2

  Add the diced yellow onion to the pot and sauté for 5 to 7 minutes until the edges are golden brown and translucent.

• 3

  Stir in the ginger and garlic pastes, cooking for 1 minute to release their fragrance without burning.

• 4

  Add the diced chicken breast to the pot, searing the pieces until they are lightly browned on all sides.

• 5

  Stir in the tomato puree, turmeric, ground coriander, chili powder, and sea salt, mixing well to coat the chicken.

• 6

  Add the rinsed red lentils and water to the pot, then bring the mixture to a gentle boil.

• 7

  Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 to 20 minutes until the lentils are soft and the chicken is fully cooked.

• 8

  Remove the lid and fold in the fresh spinach, stirring until the leaves are just wilted into the curry.

• 9

  Garnish with freshly chopped cilantro and serve warm.