JOOLS' EASY CHICKEN CURRY
Easy-to-make, mild and healthy, this chicken curry recipe is an Oliver family favourite.
Provided by Jools Oliver
Categories Healthy meals Chicken Indian Tomato Chicken thighs Lentil Curry
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
- Heat a lug of oil in a large pan over a medium heat, add the onions and cook for around 8 minutes, or until softened and slightly golden, stirring regularly. Add the ginger and garlic cook for a further 2 minutes.
- Meanwhile, mix the tikka masala paste, yoghurt and tomato purée together in a bowl. Halve and add the chicken thighs to the bowl. Stir everything together and get all the chicken covered in the paste mixture.
- Scrape everything into the pan, making sure you get all the paste mixture in there. Cook the chicken for 5 minutes or so, or until you see it start to colour.
- Add the tinned tomatoes, drained lentils and coconut milk. Bring to the boil, reduce the heat and simmer for 1 hour, stirring occasionally. Add splashes of water to loosen, if needed.
- When the time's up, stir in the spinach (if using) and allow it to wilt. Next add the mango chutney and taste for seasoning.
- Pull the chicken apart with forks and stir it through. Serve with wholemeal basmati rice and yoghurt on the side, if you like.
Nutrition Facts : Calories 245 calories, Fat 11.6 g fat, SaturatedFat 5.2 g saturated fat, Protein 16.8 g protein, Carbohydrate 18.8 g carbohydrate, Sugar 8.8 g sugar, Sodium 0.5 g salt, Fiber 5.6 g fibre
LENTIL CURRY WITH CASHEWS AND YOGURT
Protein-rich lentils are a great choice to include in your regular diet. Here, they're prepared with curry powder, tomatoes and onions and spooned over rice with cashews and yogurt on top.
Time 2h
Yield Serves 6
Number Of Ingredients 9
Steps:
- Place rice in a strainer and rinse under cool water until water runs clear.
- Transfer to a medium pot. Cook rice over medium-low heat, stirring gently, until fragrant and toasted, 3 to 5 minutes.
- Add 4 cups water and 1/4 teaspoon of the salt, cover and bring to a boil.
- Reduce heat to medium-low and simmer, covered, until water is absorbed, about 1 hour.
- Uncover pot, fluff rice and set aside.
- Meanwhile, simmer the lentils in 3 cups water, partially covered, for 20 minutes.
- Add tomato, onion, garlic, curry powder and remaining 1/4 teaspoon salt.
- Simmer for 30 minutes more, covered, until lentils are tender.
- Serve over rice. Top with cashews and a dollop of yogurt.
Nutrition Facts : Calories 420 calories, Fat 8 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 230 milligrams, Carbohydrate 75 grams, Protein 17 grams
LENTIL CHICKEN CURRY
This delicious lentil chicken curry is made with yellow lentils, curry powder, and coconut milk along with a few other pantry staples. Perfect over steamed rice for a complete meal.
Provided by Veena Azmanov
Categories Dinner Lunch Main Course
Time 40m
Number Of Ingredients 16
Steps:
- Season chicken - Cut the chicken into bite-size pieces. Place in a medium bowl and season with salt, pepper, and 1 tsp of curry powder - combine well and leave to marinate for 15 mins.Pro tip - This chicken can be left to marinate for up to 12 hours in the fridge.
- Saute chicken - In a heavy bottom saute pan or cast-iron skillet, add 1 tbsp oil. Saute the chicken on medium-high heat for 2 to 3 minutes. Remove from the pan and keep warm. Pro tip -We want to get some color on the chicken, not cook it. It will cook later in the sauce.
- Saute - To the same pan, add remaining oil - Saute onions for a minute. Then add the curry leaves and bay leaves. Followed by the grated ginger and minced garlic. Saute for 2 minutes.
- Curry - Next, add the chopped tomatoes and curry powder. Saute until you get a nice aroma of the spices - about 2 minutes.
- Lentils - Then, add the lentils and 1/2 cup water or broth. Cover and cook for 7 minutes.Pro tip - Lentils take longer than chicken to cook so we cook them halfway before adding the chicken.
- Chicken - Next, return the chicken back to the pan along with the coconut milk and remaining water or broth. Cover and cook for 15 minutes until lentils are soft.
- Finish - Add the garam masala, tamarind paste (or vinegar). Return to a boil then taste and adjust seasoning.
- Serve over steamed rice or Indian bread like chapati or naan
Nutrition Facts : Calories 372 kcal, Carbohydrate 22 g, Protein 18 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 61 mg, Sodium 351 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving
CHICKEN AND LENTIL CURRY
One of our most popular recipes, this curry is a great way to use up leftover chicken and storecupboard essentials. It's ideal if you're on a budget, too.
Provided by admin
Yield 4
Number Of Ingredients 14
Steps:
- Add the cumin and coriander seeds to a dry saucepan and toast for 1-2 minutes. Add the oil and the onions. Cook for 5 minutes, stirring regularly until browned.
- Add the garlic, ginger, green chillies and chicken pieces and cook for another 2-3 minutes, stirring regularly.
- Add the chilli powder, garam masala and turmeric powder along with the lemon juice, tomatoes and 500ml water.
- Bring to the boil, mix well, reduce the heat and simmer for 15 minutes, stirring regularly.
- Add the lentils and simmer for another 15 minutes, stirring regularly, until cooked.
Nutrition Facts : Calories 361 calories, Fat 9.2g, Carbohydrate 36.2g, Fiber 6.6g, Protein 30.2g, SaturatedFat 1.9g, Sugar 13.4g
INDIAN RICE SALAD WITH CHICKEN
Raid the fridge and rustle up this hearty yet healthy salad with pulses, nuts, tikka chicken and a mango curry dressing
Provided by Sarah Cook
Categories Lunch
Time 40m
Number Of Ingredients 15
Steps:
- Cook the rice following pack instructions but add the turmeric and 1 tsp curry powder to the cooking water. Drain well and spread on a tray lined with kitchen paper to cool.
- Meanwhile, finely chop the coriander stalks and whisk with all the other dressing ingredients, plus seasoning.
- Tip the rice into a big mixing bowl. Using a fork, break up any large lumps, then mix in the cashews, cucumber, onion, coriander leaves, pomegranate seeds, beans and chicken. Pour over the dressing and lightly stir in, then cover and keep in the fridge. Eat over the next 2 days (as long as it's within the chicken use-by date). Keep a big spoon in the bowl so kids can easily help themselves. Top with a dollop of yogurt and add a handful of poppadum crisps, if you like.
Nutrition Facts : Calories 473 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium
CHICKEN AND LENTIL CURRY
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Lunch
Time 2h
Yield SERVES 4
Number Of Ingredients 15
Steps:
- 1. Trim the chicken thighs of excess fat and cut them into quarters. 2. In a large bowl, mix together the curry paste, garlic, ginger and chilli. Add the chicken and stir to thoroughly coat it in the spices. Cover and marinate in the refrigerator for 3 hours to develop the flavours. 3. Add the spring onion, capsicum, sweet potato, tomatoes and stock to the chicken mixture. Gently toss together, then transfer to a slow cooker. Cover and cook on high for 4 hours, or until the chicken and sweet potato are tender. 4. Meanwhile, near serving time, prepare the rice. Rinse the rice under cold running water until the water runs clear. Place the rice and 375 ml (13 fl oz/1½ cups) cold water in a large saucepan, then cover and cook over low heat for 20-25 minutes, or until the rice is tender. 5. Meanwhile, add the lentils to the slow cooker and stir through the chicken mixture. Cover and cook for a further 10 minutes, or until the lentils are warmed through. 6. Spoon the rice into wide shallow serving bowls, then ladle the curry over the top. garnish with coriander sprigs. Serve with lime cheeks and a small bowl of yoghurt.
CURRIED CHICKEN AND LENTILS WITH BASMATI RICE
Steps:
- In a heavy pot or dutch oven heat the oil. Add onions and fennel seed. Saute over medium-high heat until the onions are translucent. Season with salt and pepper.
- Add curry paste, minced garlic, ginger root, turmeric, and cinnamon. Cook over medium-high heat for 2 minutes to let the flavors combine.
- Add chopped tomato and place the lid tightly on top. Continue to cook on medium-high heat for 3-4 minutes until the tomatoes begin to break down and form the sauce.
- While the sauce is cooking, remove the skin from the chicken breasts, and cut each piece into chunks. I usually cut them crosswise into three large pieces, then cut each piece again, through the middle. If you don't have a knife sharp enough to do this, ask your butcher to help out with this step.
- Add the chicken pieces and stir well, making sure the chicken is evenly coated with the sauce. Squeeze the lemon juice on the top. Turn the temperature to medium low and simmer covered for 20 minutes.
- After 20 minutes add drained lentil soup, cubed potatoes. Season this layer lightly with salt and pepper.
- Replace the lid, and continue to cook on medium-low for another 30-35 minutes until the chicken is done and the potatoes are fork tender.
- uncover and sprinkle with chopped cilantro. Serve over Basmati rice.
Nutrition Facts : ServingSize 1 serving, Calories 395 kcal, Carbohydrate 26 g, Protein 24 g, Fat 22 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 58 mg, Sodium 335 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 16 g
CHICKEN & LENTIL CURRY
Time 35m
Yield 4 servings
Number Of Ingredients 21
Steps:
- First make the curry paste, add garlic, ginger, all the spices, tomato puree, chilli and coriander into a small food processor and pulse until a paste is formed (make sure to add the whole coriander, stalks and all, these add lots of flavour). If you don't have a a food processor, finely chop the garlic, ginger and coriander and mix with the remaining paste ingredients.
- Spray a large saucepan with cooking spray over a low-medium heat. cook the onions for 5-10 minutes until translucent. Add the curry paste and cook for a few minutes. Add the lentils to the pan and stir through the paste.
- Pour in the stock and tinned tomatoes; increase the heat and bring to the boil, then reduce to a simmer and cook for 5 minutes before adding the chicken. Cook for 10 minutes or until the lentils and chicken are cooked through. Stir through the spinach and coconut milk.
- Serve in topped topped with a dollop of fat free natural yogurt and some chopped coriander.
Nutrition Facts : Calories 237 kcal
SLOW COOKER CHICKEN, VEGETABLE & LENTIL CURRY RECIPE
A hearty, flavorful, fix-it-and-forget-it meal perfect for cold, wintery evenings. A one dish dinner that's perfect served with rice, naan or other bread. (Can make with or without chicken.)
Provided by Jami Boys
Categories Main Dish
Time 4h20m
Number Of Ingredients 14
Steps:
- Add all ingredients into the bowl of a 4 to 6 qt. slow cooker in order listed, EXCEPT spinach (and frozen cauliflower, if using - see note below*).
- Cook on High 4 hours (stirring halfway through), and add the spinach at the 3 1/2 hour mark, stirring it in, covering and cooking for the last 30 minutes OR cook on Low for 6-7 hrs (stir halfway through), again adding the spinach in the last 1/2 hour of cooking BUT, turn the cooker up to High for that last 30 minutes (SEE NOTE).
- Serve with a side of rice, naan, or artisan bread and optional toppings.
Nutrition Facts : Calories 508 kcal, Sugar 5 g, Sodium 869 mg, Fat 20 g, SaturatedFat 5 g, Carbohydrate 46 g, Fiber 21 g, Protein 36 g, Cholesterol 111 mg, ServingSize 1 serving
CHICKEN AND LENTIL CURRY WITH CUCUMBER YOGURT
I found this is the back of Working Mother magazine. It was taken from Tonia George's, "One-Bowl Meals", its was adapted by Kelly Staikpooulos. It was so easy to make and had incredible flavor. My husband thought it was better than some restaurants we've been to!
Provided by EagleRocker
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in large pan over medium heat. Add onions and cook until sizzling. Cover, reduce heat to low and cook, stirring occasionally, until softened, 10 to 15 minutes. Uncover and cook until liquid is almost absorbed, about 8 minutes.
- Add garlic, curry powder, nutmeg, cinnamon, and pepper. Cook until onion starts to turn golden brown and spices are fragrant.
- Add broth, tomato sauce, lentils, and bay leaves.
- Add chicken breasts.
- Cover and simmer, stirring occasionally, until lentils are tender, about 20 minutes.
- Meanwhile, combine yogurt, cucumber, lemon juice, and a pinch of sea salt in a small bowl. Cover and chill until ready to serve.
- Remove and discard bay leaves from curry. Transfer to serving bowls. Serve with a dollop of cucumber yogurt and mango chutney (if using). Garnish with cilantro leaves (if using).
Nutrition Facts : Calories 281.7, Fat 7.7, SaturatedFat 1.6, Cholesterol 73.9, Sodium 831.8, Carbohydrate 21.3, Fiber 5.5, Sugar 9.1, Protein 32.1
CHICKEN-LENTIL CURRY SOUP
A food processor makes quick work of chopping ingredients for this red lentil soup that takes inspiration from the Anglo-Indian classic Mulligatawny. Apples add a touch of sweetness, chicken makes it extra-hearty, and coconut milk brings it all together.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pulse the scallions, jalapeno, ginger, cilantro and garlic in a food processor until chopped. With the motor running, add the apples, a few pieces at a time, until chopped.
- Cook the curry powder in a Dutch oven or large pot over medium-high heat, stirring, until lightly toasted, about 1 minute. Whisk in the coconut milk until smooth; cook until reduced by half, about 5 minutes. Add the apple-scallion mixture and 1/2 teaspoon salt. Cook, stirring, until thickened, about 5 more minutes.
- Stir in the chicken broth and lentils. Bring to a boil, then reduce the heat to medium low and simmer until the lentils are tender and broken down, about 15 minutes. Add the chicken and simmer until cooked through, about 6 minutes. Season with salt and pepper and garnish with cilantro.
CHICKEN AND RED LENTIL CURRY
A chicken curry feast for the family, that's really simple to make and you can make it as mild or as hot as you like, depending on the curry powder you use.
Provided by English_Rose
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat half of the oil in a large pan and add the onion and pepper. Cook gently for 8-10 mins, until softened. Stir in the garlic and ginger and spices, and cook for 1 - 2 mins more.
- Add the remaining oil and the chicken, and cook for 2-3 mins until coated in the spice mixture. Stir in the stock and lentils, bring to the boil then cover and simmer for 25 mins, stirring occasionally until the lentils are tender and the chicken is thoroughly cooked.
- Stir in half the yogurt and cover; simmer for a further 5 minutes.
- Spoon the curry into individual bowls with basmati rice, and top with the remaining yogurt and a sprinkling of almonds.
Nutrition Facts : Calories 572.2, Fat 28.5, SaturatedFat 5.5, Cholesterol 79.2, Sodium 312.1, Carbohydrate 39.2, Fiber 15.1, Sugar 7.6, Protein 41.4
CHICKEN AND RED LENTIL CURRY
Lovely thick and filling curry that's a breeze to make. Also easily doubled and freezes well.
Provided by littlegreendragon13
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat 1 tablespoon of the oil in a large pan and add the onion. Cook for 8-10 minutes over a gentle heat stirring occasionally until softened. Stir in the garlic, curry paste and cumin and cook for 1-2 minutes more.
- Add the remaining oil and the chicken and cook for 2-3 minutes. Stir in the stock and lentils, bring to the boil, cover and simmer for 25 minutes stirring occasionally until the lentils are tender and the chicken is thoroughly cooked.
- Stir in the yoghurt and cover, simmer for 5 minutes.
- Serve with basmati rice.
IRRESISTIBLE CHICKEN CURRY
This Indian-inspired chicken curry is rich, creamy and saucy. Serve it with rice or naan bread so that you have something to pick up all of the creamy sauce. We do not recommend substituting the yogurt or cream in this recipe since they add richness and flavor to the sauce.
Provided by Adam and Joanne Gallagher
Categories Main
Time 1h5m
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Cut the chicken into 1-inch pieces, and then add to a bowl. If you'd like to leave the chicken uncut or if you are using bone-in chicken pieces, the chicken can be left whole.
- Scatter 1/2 teaspoon of the salt, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground turmeric, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne pepper over the chicken. Toss well and set aside to marinate for at least 20 minutes.
- Make ahead: The chicken can be left to marinate up to 24 hours, keep it covered and stored in the refrigerator.
- Add garlic, ginger, onion and 1/2 cup of water to a blender or food processor. Blend until mostly smooth. An immersion blender with cup attachment can also be used.
- Heat the oil or ghee in a wide skillet (with lid) over medium-high heat. Arrange the marinated chicken into the pan so that it is in one layer and brown on both sides. Remove the chicken from the pan and place the skillet back onto the heat.
- Add the onion-ginger mixture and cook, stirring often, until all of the water has evaporated, about 5 minutes.
- Stir in the remaining 1/2 teaspoon ground cumin, 1/2 teaspoon coriander and 1/4 teaspoon turmeric over the onion-ginger mixture, and cook for about 20 seconds. Stir in the tomato paste, turn the heat down to medium-low and then cook another minute.
- Add the yogurt, a tablespoon at a time, stirring it into the sauce before adding anymore.
- Return the chicken pieces and any accumulated juices to the pan along with the remaining cup of water and 3/4 teaspoon of salt. Bring to a boil, turn the heat down to a simmer, and then cover with a lid. Simmer, covered, for 20 minutes.
- Remove the lid and stir in the Garam Masala and cream. Taste the sauce and add the final 1/4 teaspoon of salt if you feel that it is needed (we almost always add it).
- Turn the heat back up to medium-high and cook, stirring gently every now and them, until the sauce has reduced a bit and thickened, 3 to 5 minutes. Serve with fresh cilantro scattered on top.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 330, Fat 19.2g, SaturatedFat 11.6g, Cholesterol 141.8mg, Sodium 1022.8mg, Carbohydrate 7.8g, Fiber 1.2g, Sugar 3.2g, Protein 30.8g
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QUICK CHICKEN AND LENTIL CURRY RECIPE | SAINSBURY`S MAGAZINE
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5/5 Category MainCuisine IndianTotal Time 30 mins
- Season the chicken. Heat the oil in a casserole, add the chicken and fry over a high heat for 5 minutes until browned.
- Add the onions and fry for 3 minutes or so, stirring. Reduce the heat slightly, stir in the curry powder and cook for about 1 minute to release the flavour. Add the lentils and chicken stock to the casserole, cover and simmer for 15 minutes or until the lentils are tender and beginning to break up.
- Meanwhile, place the rice in a saucepan with 600ml boiling water from the kettle and a pinch of salt. Bring the water back to the boil, stir once then pop the lid on the pan, turn the heat right down and cook, undisturbed, for 15 minutes until tender.
- Check the seasoning of the curry then stir in the spinach leaves and cook until they just begin to wilt. Swirl in the yogurt and serve the curry with the rice.
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- Heat oil in deep pan or pressure cooker. Add onion mixture and cook stirring often until mixture is medium brown, 5-8 minutes.
- Add all spices and saute for 30 seconds. Add grated tomatoes with salt and cook until oil separates (5-8 minutes). Reduce heat to low. Add **yogurt in small batches and stir quickly after each addition to mix in so that it not curdles. Add chicken and cook in masala for 2 minutes.
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- Saute dry rice with 1 tablespoon of olive oil on high heat in medium pot for approximately 2 minutes until toasted. Add 3.5 cups water and 1 teaspoon salt, bring to a boil, cover, and simmer until cooked (approximately 30 minutes).
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- Mix all the ingredients for the marinade together. Using a sharp knife (or a serrated one) cut diagonal lines into the surface of each breast – just a few mm thick. This helps the flavour to infuse into the chicken breast more. Coat the chicken with the marinade in a bowl and cover and leave in the fridge for at least 2 hours.
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- Melt butter in oil in a 4.5 Dutch oven (or larger) over medium heat. Add onions and carrots and cook for 6 minutes. Add bell peppers, ginger, garlic and all spices/seasonings (up to tomatoes) and cook for 2 minutes.
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- Stir in the cilantro. Taste and season with additional salt, cayenne or sugar to taste (I like 1/4 tsp more salt and 1/2 tsp more sugar). Serve over basmati rice with a dollop of yogurt.
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- In a large pot, whisk together the coconut milk, crushed tomatoes, water and curry paste and bring to a boil. Whisk it frequently and really try to break down the curry paste.
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