Coconut Curry Bowl – Lentils.org

Coconut Curry Bowl

  By lentilsorg  ,

January 8, 2021

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

  • Prep: 15 Minutes
  • Cook: 5 Minutes

  • 15 Minutes

    5 Minutes

    20 Minutes

  • Yields: 10
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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.

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

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Nutrition Facts

Serving Size2 ⅓ cups (325 mL)
Calories640
Sodium470 mg
Potassium1118 mg
Protein33 g
Cholesterol60 mg
Sugar16 g
Total Fat21 g
Saturated Fat19 g
Total Carbohydrates80 g
Dietary Fiber15 g