Yellow Cauliflower Lentil Curry with Chicken and Spinach

A creamy curry of red lentils and cauliflower, enriched with spinach and a small portion of tender chicken. Fresh coriander and lime bring freshness to this warming dish at the end.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 150 g red lentils
• 300 g cauliflower florets
• 1 pc onion
• 2 pc garlic cloves
• 1 pc ginger
• 1 tbsp cooking oil
• 2 tsp curry powder
• 1 tsp turmeric
• 400 ml coconut milk
• 400 ml water
• 120 g chicken breast fillet
• 100 g baby spinach
• 1 pc lime
• 1 bunch bunch of coriander
• salt to taste

Method

1. Rinse the red lentils in a sieve under cold running water. Finely dice the onion, finely chop the garlic and ginger. Divide the cauliflower into small florets.
2. Heat the oil in a large pot and sweat the onion for about 3 minutes until translucent. Fry the garlic and ginger for 1 minute, then toast the curry powder and turmeric briefly until fragrant.
3. Add the lentils, coconut milk and water to the pot, bring to a boil and simmer over low heat for about 10 minutes.
4. Add the cauliflower florets and simmer for another 8 minutes until the cauliflower and lentils are tender. Stir occasionally so nothing sticks to the bottom.
5. Cut the chicken breast fillet into small cubes and season with a pinch of salt. In a second pan with a little oil, fry on all sides for about 5 to 6 minutes until cooked through.
6. Stir the spinach into the curry and let it wilt for about 1 minute. Season with salt and the juice of half a lime.
7. Roughly chop the coriander. Divide the curry between two plates, place the chicken cubes on top, sprinkle with coriander and serve the remaining lime cut into wedges on the side.