Southeast Asian-Style Coconut, Lentil, Chicken and Rice Stew

New

Very High Fibre

Spicy

with Pickled Cauliflower Topping

5 min

Difficulty: 1/3

Indian

Ingredients: Chicken breast • Cauliflower • Coconut milk (coconut extract, water) • Jasmine rice • Mirepoix (carrot, onion, celery) • Red lentils • Spinach • Rice vinegar (rice vinegar, sugar, salt) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cilantro • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).

Allergens

Triticale

Sulphites

Crustaceans

Peanuts

Tree nuts

Soy

May contain traces of allergens

Milk

Egg

Mustard

Wheat

Sulphites

Gluten

Sesame

Fish

Utensils

Measuring Cups

Large Pot

Measuring Spoons

Strainer

Small pot

Tags

30-min-or-less

Very High Fibre

Soup-stew

Spicy

South-southeastasian

Ingredients

Chicken Breasts

2 unit(s)

Red Lentils

0.5 cup

Jasmine Rice

0.75 cup

Mirepoix

113 g

Cauliflower

285 g

Baby Spinach

56 g

Cilantro

7 g

Coconut Milk

1 unit(s)

Ginger-Garlic Puree

2 tbsp

Curry Paste

2 tbsp

Vegetable Stock Powder

15 g

Cumin-Turmeric Spice Blend

4 g

Seasoned Rice Vinegar

3 tbsp

Oil*

1 tbsp

Salt*

0.125 tsp

Pepper*

0.125 tsp

Sugar*

2 tsp

Preparation

Before starting, wash and dry all produce.
Cut cauliflower into 1/2-inch pieces.
Heat a large pot over medium-high.
While pot heats, using a strainer, rinse lentils and rice until water runs clear.
When hot, add 1 tbsp (2 tbsp) oil, mirepoix, lentils and rice. Season with salt and pepper. Cook for 1-2 min, stirring often until toasted.
Add garlic-ginger puree, curry paste, Cumin-Turmeric Spice Blend and half the cauliflower. Cook for 30 sec, stirring often until fragrant.

Add coconut milk, stock powder and 4 cups (6 cups) water. Season with salt and pepper. Bring to a boil over high.
Once boiling, reduce heat to medium-low. Cover and cook for 14-18 min, stirring occastionally, until rice and lentils are tender and stew has thickened slightly. (TIP: If stew thickens before rice and lentils are tender, add more water, 1/4 cup at a time.)

While stew cooks, to a small pot, add vinegar, remaining cauliflower, 1/4 cup (1/2 cup) water and 2 tsp (4 tsp) sugar. Season with salt and pepper. Bring to a simmer over medium-high.
Once simmering, cook 2-3 min, stirring often, until sugar dissolves. Transfer cauliflower, including liquid, to a medium bowl. Set aside in the fridge to cool.

Pat chicken dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
Meanwhile, roughly chop spinach.
Roughly chop cilantro.

When stew is almost done, drain and discard pickling liquid from cauliflower.
To the cauliflower, add half the cilantro. Toss to coat.

Slice chicken.
Stir spinach and remaining cilantro into stew.
Divide stew between bowls. Top with chicken and pickled cauliflower.

If you’ve opted to add chicken, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**