Can be served on it’s own or over rice. Spice level can be adjust on a per bowl basis with jalapeno peppers.
Yields about 8 cups.
Try adding shrimp or a white fish for a thicker stew.
Ingredients
- 2 sweet potatoes medium sized
- 1 pound boneless, skinless chicken thighs
- 2 tbsp vegetable oil
- 1/4 cup red indian curry paste
- 2/3 cup dried red or green lentils
- 2 1/2 cups low-fat coconut milk
- 2 cups chicken broth
- 14 ounces washed baby spinach
- 1 lime
- 1 jalapeno small (optional)
- 8-10 stems cilantro leaves only
Servings: people
Instructions
- Peel the sweet potatoes, then cut the flesh into 1-inch chunks. Cut the chicken into 3/4-inch pieces, discarding any fat.
- Heat the oil in a large wok or Dutch oven over medium-high heat. Once the oil shimmers, add the curry paste and cook, stirring, for no more than 1 minute. Add the chicken and stir to coat; cook, stirring, for 5 minutes or until the meat loses its raw look.
- Add the sweet potatoes and lentils, stirring to coat, then add the coconut milk and broth. Once the liquid comes to a boil, reduce the heat to medium-low, cover and cook for 15 to 20 minutes, stirring every so often. The sweet potatoes should be just tender.
- Uncover; stir in the spinach in two batches. Cook for 3 or 4 minutes, just until wilted. Remove the wok or Dutch oven from the heat.
- Meanwhile, cut the lime in half and squeeze its juice into a small bowl. Cut the jalapeno pepper crosswise into thin rounds, if using. Coarsely chop the cilantro.
- Sprinkle the lime juice over the surface of the curry, then the pepper slices, if using, and the cilantro. Serve warm.
Recipe Notes
Nutritional Facts
Calories per serving: 530
% Daily Values*
Total Fat: 24g 37%
Saturated Fat: 11g 55%
Cholesterol: 105mg 35%
Sodium: 320mg 13%
Total Carbohydrates: 40g 13%
Dietary Fiber: 14g 56%
Sugar: 6g
Protein: 36g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g
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