Mild Curry Lentils

Who said meatless meals need to be tasteless?

Mild Curry Lentils

Ingredients

• 2 cups lentils
• 6 cups water
• 1 large onion chopped
• 4 cloves garlic minced
• 1 tablespoon olive oil
• 1/2 tablespoon chicken bouillon*
• 3 tablespoons Mild Curry Blend**
• 1/2 teaspoon salt
• 1 - 6 ounce can of tomato paste
• 1 can of water

Preparation:

Wash and sort lentils. Put in a large pot with 6 cups of water. Bring to a boil over high heat. Add the chicken bouillon and reduce heat and simmer for 15 minutes.

In the meantime heat a large skillet over medium heat. Add the oil. Placed chopped onion and garlic to skillet and sauté until just starting to brown.

Add onion and garlic to the lentils along with the spices, tomato paste and can of water. Simmer for additional 15 minutes.

Serve plain or over rice.

*I use "Better Than Bouillon" Organic from Costco.

**I used a mild curry blend from Costco which consisted of: Coriander, Cumin, Ginger, Cloves, Red Pepper, Garlic, Turmeric and Paprika for color. You can use your curry of choice.
 

Chicken Curry

Chicken Curry

 Ingredients

• 2.5 pounds of boneless, skinless chicken breast
• 1/2 cup flour
• 1/4 cup curry powder
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 teaspoons mild curry blend
• 1/4 cup Olive Oil
• 3 cups unsweetened coconut milk

Preparation:

Cut chicken into small pieces. Mix the flour and spices in  a bowl or a plastic bag. 

Heat the oil in a large skillet over medium heat. Coat the chicken pieces in the flour mixture and fry in the hot oil until slightly brown and the juices run clear. Add the coconut milk. Gently stir, reduce to simmer and cook for 20 minutes. Serve over rice.

I cooked mine before church and put it in the crock-pot on low.

Curried Chicken and Vegetable Soup

Curried Chicken and Vegetable Soup

Ingredients:

• 8 ounces uncooked boneless skinless chicken breasts (or 7 ounces cooked and lightly shredded)
• 6 cups water or chicken broth
• 2 ounces (roughly 1/2 cup) onion, chopped
• 5 cloves of garlic
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 teaspoon fresh ginger root
• 1 1/2 tablespoons curry powder
• 1 teaspoon dried basil
• 4 ounces (approximately 2 cups) daikon radish, julienned
• 2 ounces (approximately 2 cups) fresh spinach leaves
• green onions, for garnish

Preparation:

Add chicken, water, onion, garlic, black pepper, salt, ginger, curry and basil to a pot. Cover and bring soup to a boil. Reduce heat to medium and simmer until chicken is cooked through (approximately 30 minutes). 

Remove the chicken from the pot and, using two forks, gently pull the chicken apart until it is in chunks of shreds. (You don't want to shred the chicken too much.) Return the chicken to the pot, add the daikon. Cover and simmer for 5 minutes. Add the spinach to the pot. Cover and cook until the spinach is wilted. Remove ginger root. Serve in bowls and garnish with green onions.

Serves 2.

Curried Chicken

Curried Chicken

Ingredients:

• 8 ounces uncooked boneless skinless chicken breast, thinly sliced
• 1/3 cup chicken broth
• 1/4 cup tomato sauce
• 1/2 teaspoon curry powder
• 1/4 teaspoon basil
• 1/4 teaspoon granulated onion
• 1/4 teaspoon granulated garlic
• dash of salt and pepper, to taste

Preparation:
Add chicken to a pre-heated wok or skillet. Cook until chicken is cooked through and no longer pink. Add remaining ingredients and cook on medium for 10 minutes. Garnish with green onion.

1 serving = 3 ounces cooked chicken and 1/4 cup sauce

Serves 2