Coconut Curry Bowl
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Recipe by

Lentils.org

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Coconut Curry Bowl

Prep Time: 15 Minutes

Total Time: 20 Minutes

Servings: 10

A rice and lentil base topped with sliced chicken, shaved carrot and coconut, broccoli, roasted mushrooms, and warm curry sauce.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 5 cups (1.25 L) Jasmine rice, cooked
  • 5 cups (1.25 L) whole red lentils, cooked
  • 5 cups (1.25 L) brown mushrooms, quartered and roasted
  • 5 cups (1.25 L) broccoli florets
  • 2 ½ cups (625 mL) desiccated coconut, shaved
  • 2 ½ cups (625 mL) carrots, shaved thin
  • 20 oz (600 g) grilled chicken, cut into 2 oz (60 g) portions
  • 40 oz (1.2 L) green curry sauce, warm
  • 1 ¼ cup (310 mL) cilantro, finely chopped
  • 5 each limes, quartered

Directions

  1. To plate this dish, prepare a base of rice and lentils in a bowl. Top with even portions of mushrooms, broccoli, coconut, and carrots. Top with a 2 oz (60 g) serving of chicken and drizzle the entire bowl with warm curry sauce. Garnish with cilantro and two wedges of lime.

Chef’s Tip:
To take this recipe to the next level, try serving with a warm piece of naan bread, or even allowing the chicken to braise in the curry prior to service.

Nutritional Information

  • Serving Size: 2 ⅓ cups (325 mL)
  • Per serving:
  • Calories 640
  • Total Fat 21 g
  • Saturated Fat 19 g
  • Cholesterol 60 mg
  • Carbohydrates 80 g
  • Dietary Fibre 15 g
  • Sugar 16 g
  • Protein 33 g
  • Sodium 470 mg
  • Potassium 1118 mg
  • Folate 215 mcg

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