Ingredients
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1 cup basmati rice
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1 red bell pepper
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2 tbsp olive oil
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1 tbsp minced garlic
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1 (10 oz) pkg diced onion
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2 tsp minced ginger
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1/4 cup mild curry simmer sauce
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4 medium tomatoes
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1 lb boneless, skinless chicken thighs
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1 (12 oz) bag frozen cauliflower and broccoli florets
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2 cups coconut milk
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1 cup red lentils
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1 bunch green onions
Steps
1
Prepare the rice according to package directions, and slice bell pepper into thin strips.
2
In a heavy-bottomed pot, heat the oil, then sauté garlic, onion, ginger, red pepper, and curry sauce for 2 min. on medium heat.
3
Meanwhile, dice the tomatoes and add half to the pot. Halve the chicken thighs and sprinkle with salt and pepper. Cut the cauliflower and broccoli florets into equal smaller pieces. Add chicken, broccoli, cauliflower, coconut milk, and lentils to the pot with 2 cups hot water. Bring to a boil. Cook, covered, over medium heat for 15 min. Stir occasionally.
4
While curry simmers, slice green onions. Mix remaining tomatoes into the curry. Spoon the curry into bowls and sprinkle with green onions. Serve with rice.
