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+ servings
chicken and lentil curry

Chicken and Lentil Curry with Cauliflower Rice

5 from 4 votes
Recipe Serves 6 people
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Gluten Free

Ingredients
  

  • 1 tbsp oil, olive
  • onion, brown
  • 2 tsp ginger, fresh minced
  • 2 clove garlic crushed
  • 1 chilli, red finely diced
  • 1 capsicum, red diced
  • 1 carrot diced
  • 2 tbsp curry paste, yellow gluten free if required
  • 500 g chicken, breast
  • 400 g tomato, diced, canned
  • 1 tbsp soy sauce gluten free if required
  • 400 g lentils, canned drained and rinsed
  • 500 g yoghurt, natural
  • 1 cauliflower grated

Instructions
 

  • Heat half the olive oil in a saucepan over over medium-high heat. Add the onion, ginger, garlic, chilli and sauté until soft. Add the capsicum and carrot and toss for a further minute. 
  • Add the curry paste and sauté until fragrant. Add the chicken breast and toss to coat in the curry paste and cook for another minute. 
  • Reduce the heat and add the tinned tomatoes and soy sauce. Bring to the boil and simmer for 5 minutes. Add the lentils and simmer for a further 5 minutes. 
  • Stir through the yoghurt. Set aside.
  • To make the cauliflower rice. Remove the leaves and most of the stems from the cauliflower. Using a box grater (cheese side) or a food processor, grate or process the cauliflower into rice sized pieces. Squeeze out the excess water in the cauliflower. 
  • Heat the oil in large saucepan. Add the cauliflower and sauté for 5-6 minutes covered with a lid until just soft. 
  • Serve the curry into 6 bowls or containers with ½ – 1 cup of cauliflower rice! Enjoy!  
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