WARNING: This One Pot Coconut Chicken Or Shrimp Lentil Curry
can be addictive!!!
Are you a busy, busy equestrian or any other person (which is most of the population these days…) who really needs and wants to make quick and healthy dishes? This most versatile dish can be an awesome and crazy good solution for you!
I have experimented with this recipe quite a bit. Not only is it a wholesome, gluten-free, organic and healthy 1-pot (yes, only 1 pot is needed!), it is such a delicious and versatile dish that can be changed up in numerous ways, which I have found to always be a BIG plus.
Most of the time, I make this meal with Gulf Shrimp (a firm fish can work too) because for the most part, I eat a plant-based diet. However, I’ve also prepared this dish with organic chicken breast (as shown in the photo below) and lamb too, which is quite delicious. If I had to choose though, I think my favorite version is with the gulf shrimp. As a personal health choice, we refrain from buying and eating farm-raised shrimp or fish.
I’d say it takes about 30-45 minutes total prep time. For us, we can get 2 meals out of this single-pot dish. So, here we go!
Basic Ingredients –
1 – 15.5 oz. can of organic diced tomatoes (the Glen Muir brand carries “roasted” red diced tomatoes which are great!)
1 – 15.5 oz. can of organic Lite Coconut Milk
1 – cup of organic, low-sodium (or no-sodium) chicken stock
1 – cup (or a tad less) of organic red lentils
1 – heaping tablespoon of organic curry powder
1 – teaspoon of organic ground cumin
1 – teaspoon of organic ginger (or minced fresh ginger)
1 – teaspoon of organic tumeric
1 – teaspoon of organic sea salt, celtic salt or himalayan salt
1 – 15.5 oz. can of organic garbanzo beans (with or without added salt -I buy them and many of my foods online at Thrive Market – they have a super selection of healthier, organic, gluten-free, vegan and other food choices at lower prices; well worth the reasonable yearly membership for us)
4-6 handfuls of organic baby spinach (can also use fresh kale, deveined or any green you like)
18-22 large gulf shrimp (or substitute chicken breast, lamb, etc., whatever strikes your fancy!)
1 – tablespoon of fresh squeezed lime juice (my personal preference is to add the lime juice when serving into each bowl – this really enhances the flavor of the dish and the aroma is heavenly!)
1/3 cup +- of fresh, chopped organic cilantro (I add this to the pot just before serving)
1-2 organic spring onions (wash, cut and sprinkle on top if you like)
In a Dutch Oven or high-sided skillet, combine the diced tomatoes (w/juice), coconut milk, chicken stock, red lentils, curry powder, ground cumin, ginger, tumeric and salt. Bring these ingredients to a light boil, stirring on occasion to prevent sticking. Once boiling, reduce the heat, stir, cover and simmer for about 18-20 minutes. You may want to take a peek every now and then and give a quick stir.
Once the ingredients are done simmering (you’ll see how it begins to thicken), add in your rinsed organic garbanzo beans (chick peas). Then take your washed organic spinach and place a couple of handfuls in the pot. Gently stir to thoroughly incorporate the spinach, which will begin to wilt. Once the spinach is wilting, add another handful or two (to your taste), stir and wilt again. Spinach cooks down quite a bit, so I probably put in 4-6 handfuls since I like lots of spinach! Add in your shrimp or preferred ingredient. If you are adding meat, I’ve found that it works best if the meat is cooked separately then incorporated into this dish at the end to warm up. If you’re using shrimp, you only want to add them in during the last 8-10 minutes, or so to cook them and to avoid over-cooking. Gently stir every few minutes to cook the shrimp. The very last ingredient to add is the fresh cilantro to wilt slightly which doesn’t take long.
So, once you’ve got all of your ingredients in the pot and everything is cooked, serve piping hot with a sprinkle of fresh spring onion, a squeeze or two of fresh lime juice (not concentrate) and fresh grated Pecorino Romano cheese! This is a healthy, wholesome, satisfying dish chock full of protein, fiber, nutrients and flavor! If you’re really hungry, you may want to have a couple of slices of toasted garlic bread or a gluten-free bread if you prefer – with a organic EVOO, a dash of oregano and topped with Pecorino Romano or your favorite grated cheese!!!
I hope you enjoy this easy, versatile dish that I know will evolve with your awesome, unique spins!
Happy Riding & Healthy Living,
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