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Chicken, Spinach and Lentil Coconut Curry

Chicken, Spinach and Lentil Coconut Curry 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Dinner in Minutes Sep 25, 2013

This dish pulls off a small feat: It's light-tasting yet hearty, just right for a crisp fall evening. There's lots of squeaky spinach to chew. Mashing the tender chunks of sweet potatoes as you eat gives the stew a richer texture.

Serve on its own or over rice.


Servings: 4

Yield: Makes about 8 cups

Ingredients
  • 2 medium sweet potatoes
  • 1 pound boneless, skinless chicken thighs
  • 2 tablespoons 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 no-salt-added chicken broth
  • 14 ounces washed baby spinach
  • 1 lime
  • 1 small jalapeno or serrano chili pepper (optional)
  • Leaves from 6 to 8 stems cilantro

Directions

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 or serrano 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.


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Recipe Source

Adapted from "Cook on a Shoestring: Easy, Inspiring Recipes on a Budget," by Sophie Wright (Kyle, 2013).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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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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