Lentils are used to thicken the sauce and cilantro provides freshness to this fragrant curry.
1/3 cup | red-orange lentils (dried) | 60 g | |
1/2 tbsp | coriander seeds, ground or crushed | 2 g | |
2 tsp | curry powder, or more, to taste | 6 g | |
3/4 tsp | turmeric | 2 g | |
3/4 tsp | ground cumin | 2 g | |
4 tsp | canola oil | 20 mL | |
1/4 | onions, finely chopped | 50 g | |
1 cup | chicken broth | 250 mL | |
9 | chicken thighs, boneless, skinless, cut into bite-size pieces | 600 g | |
150 g | spinach, shredded | 5 1/2 cups | |
2 tsp | fresh cilantro, chopped | 1 g |
A slow cooker is needed to make this recipe. It is not necessary to soak the lentils in advance.
It is not necessary to add salt, since this recipe is already tasty.
per 1 serving (180 g)
Amount % Daily Value |
Calories 250 |
Fat 11 g 16 % |
Saturated
0.4 g
2 % |
Cholesterol 70 mg |
Sodium 20 mg 1 % |
Carbohydrate 12 g 4 % |
Fibre 3 g 12 % |
Sugars 1 g |
Net Carbs 9 g |
Protein 28 g |
Vitamin A 53 % |
Vitamin C 7 % |
Calcium 5 % |
Iron 21 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | ½ |
Meat and Alternatives | 3 ½ |
Fats | ½ |
no taste. kids did not like. adults did not like. this recipe is waste of good ingredients