Time 35m Yield 4 servings Number Of Ingredients 13 Steps:
Pulse the scallions, jalapeno, ginger, cilantro and garlic in a food processor until chopped. With the motor running, add the apples, a few pieces at a time, until chopped. Cook the curry powder in a Dutch oven or large pot over medium-high heat, stirring, until lightly toasted, about 1 minute. Whisk in the coconut milk until smooth; cook until reduced by half, about 5 minutes. Add the apple-scallion mixture and 1/2 teaspoon salt. Cook, stirring, until thickened, about 5 more minutes. Stir in the chicken broth and lentils. Bring to a boil, then reduce the heat to medium low and simmer until the lentils are tender and broken down, about 15 minutes. Add the chicken and simmer until cooked through, about 6 minutes. Season with salt and pepper and garnish with cilantro.
Time 55m Yield 6 Number Of Ingredients 17 Steps:
Combine curry powder, turmeric, cayenne pepper, smoked paprika, garam masala, and cumin in a large saucepan or Dutch oven. Stir spice mixture constantly over low heat until warm and fragrant, 3 to 4 minutes. Be careful not to let the spices burn. Add olive oil and stir to combine all the spices with the oil. Increase heat to medium and add chopped onion. Cook and stir, 3 to 4 minutes. Add garlic and ginger, stirring, about 2 minutes longer. Pour in chicken stock and season with salt and pepper. Stir to get all the spices from the bottom of the pan into the stock. Add potatoes and carrots, bring to a boil, and cover. Reduce heat to a simmer, and cook for about 20 minutes. Return heat to medium and add cooked chicken, coconut milk, and green beans. Bring to a boil and cook for 1 to 2 minutes, stirring to make sure coconut milk is well blended into the soup. Ladle into bowls and serve warm.
Time 1h15m Yield 8 servings (2-1/2 quarts). Number Of Ingredients 16 Steps:
In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.
Time 55m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Saute onion and garlic until soft. Stir in curry powder and mx well. Add all the rest of the ingredients except the parsley. And simmer covered until cooked through (about 45 minutes). Stir in parsley and simmer 5 more minutes.
Time 1h30m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Melt the butter in a large saucepan. Add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened. Stir in the wine and chicken broth. Bring to a boil. Add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes. Add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time. Stir in the diced chicken and season to taste with salt and pepper. Cook until just heated through. Ladle the soup into bowls and serve hot, garnished with freshly chopped thyme.
Time 1h15m Yield 10 Number Of Ingredients 10 Steps:
Heat the oil in a stock pot over medium heat. Add the onion, garlic, broccoli and celery; cook and stir until tender. Meanwhile, peel the potato and heat in the microwave for 5 to 10 minutes, or until tender. Transfer the potato and vegetables to a food processor and blend until smooth. Return to the pot and bring to a boil. Add the cooked rice, lentils and curry powder. Simmer over low heat, covered, until lentils are soft, about 45 minutes.
