I’m a big fan of one-pot dishes–something that I can make in a single pot that serves as a meal complete with all of the important food groups: starch, veggies, good fats and protein.
I’ve made only a million variations of this dish. My base is sauted onions and garlic, chicken, and canned tomatoes, but you can put any other veggies or starches in that you like (I’ve added broccoli, zucchini, squash, cauliflower, fingerling potatoes, sweet potatoes, etc.). This time I went with a combination of carrots, celery, brussel sprouts, and added red lentils for texture and curry and garam masala for flavor.
Chicken, Tomato & Red Lentil Curry
1 Tbsp olive oil
1 large onion, chopped
2 garlic cloves, sliced thinly
5 carrots, peeled and sliced into chunks
2 celery stalks, sliced into chunks
10 brussel sprouts, quartered
1 lb(ish) boneless chicken, cubed
1 Tbsp curry powder
2 tsp garam masala
1 tsp sea salt
1 cup red lentils
1 14 oz. can diced tomatoes
2 cups vegetable stock
- Heat oil and saute onion until soft, 4-5 minutes. Add garlic and cook 2-3 minutes more.
- Add carrots, celery, and brussel sprouts and cook 8-10 minutes over medium-low flame, stirring occasionally.
- Add chicken and spices, stirring to coat. Add lentils, tomatoes & stock and stir to combine. Bring to a boil, then simmer 30-40 minutes until veggies are soft and chicken is cooked through.
brussel sprouts: 2.49
Grand total: $16.44; serves 4 (or 2 + leftovers for 2 tomorrow!)