Description
This curried chicken, squash and red lentil stew is low-fat, gluten free, dairy-free and absolutely delicious! Plus you can make it with just 15 minutes of prep.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 large yellow onion, peeled and chopped (1 1/2 cups chopped onion)
- 2 tablespoons minced garlic (3 medium garlic cloves)
- 1 tablespoon plus 1 teaspoon minced peeled ginger root
- 1 1/2 pounds butternut squash, peeled and cut into 3/4-inch cubes
- 1 teaspoon kosher salt plus more, to taste
- 1 tablespoon curry powder (preferably mild Madras Curry Powder)
- 1/2 teaspoon Aleppo pepper (or 1/2 teaspoon Maras pepper or 1/4 teaspoon of crushed red pepper flakes)
- 1 cup red lentils, rinsed and picked over
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 cups shredded cooked chicken (use the breast meat from a rotisserie chicken or poach 1 pound of chicken breasts)
- 1 tablespoon fresh lime juice
- 1/2 cup roughly chopped cilantro leaves, divided
Instructions
- Heat oil in a large heavy pot over medium heat. Add onion, garlic and ginger to the pot and cook, stirring, for 3 minutes. Add squash and 1 teaspoon salt. Cook, stirring, for 3 minutes longer. Add curry powder and pepper. Cook, stirring constantly, for 1 minute, to toast the curry powder. Add lentils, broth and water. Bring to a boil, lower to a simmer and cook, uncovered for 25 minutes. Stir in shredded chicken, lime juice and 1/4 cup cilantro. Cook for another minute or so, just until everything is heated through.
- Serve in bowls with a generous sprinkle of cilantro to garnish
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Stew
- Method: simmer
- Cuisine: East Africa