Chicken and Lentil Curry with Cauliflower Rice

A Warm, High-Protein Hug

Craving a meal that’s hearty, healthy, and full of flavor? This Chicken and Lentil Curry with Cauliflower Rice is your new comfort food fix! Tender chicken and protein-packed lentils simmer in a fragrant curry sauce, served over light cauliflower rice for a low-carb twist. It’s a high-protein dish that’s perfect for meal prep and warms you up from the inside out. Let’s spice up your week with this cozy recipe!

Ingredients (Serves 4)

• For the Curry:
• 1.5 lbs boneless, skinless chicken breast (cut into bite-sized pieces)
• 1 cup dried green or brown lentils (rinsed)
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder (mild or spicy, your choice)
• 1 can (14 oz) light coconut milk
• 1 cup low-sodium chicken broth
• Salt and pepper to taste
• Optional: ½ tsp red pepper flakes for extra heat
• For the Cauliflower Rice:
• 1 large head cauliflower (or 4 cups pre-riced cauliflower)
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: fresh cilantro for garnish

Instructions

1. Cook the Base: Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in garlic and ginger, cooking for another minute until fragrant.
2. Build the Curry: Add the chicken pieces to the pot and cook for 5-6 minutes until lightly browned. Sprinkle in the curry powder, salt, and pepper, stirring to coat. Pour in the coconut milk, chicken broth, and rinsed lentils. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes until the lentils are tender and the chicken is cooked through (internal temp 165°F). Stir occasionally and add a splash of water if it thickens too much.
3. Make the Cauliflower Rice: While the curry simmers, pulse the cauliflower in a food processor until it resembles rice (or use pre-riced). Heat 1 tbsp olive oil in a large skillet over medium heat, add the cauliflower, season with salt and pepper, and sauté for 5-7 minutes until tender but not mushy.
4. Finish the Curry: Taste the curry and adjust seasoning—more curry powder for depth, red pepper flakes for spice. Let it cool slightly before prepping.
5. Assemble: Divide the cauliflower rice into four meal prep containers. Spoon a generous portion of the chicken and lentil curry over each. Garnish with cilantro if desired.

Nutrition (Per Serving, Approx.)

• Calories: 420
• Protein: 40g
• Carbs: 30g
• Fat: 12g

Note: Macros can vary based on lentil type or coconut milk brand. Adjust to your needs!

Why We Love This Recipe

This curry is a protein powerhouse—40 grams per serving!—thanks to the chicken and lentils combo. The cauliflower rice keeps it light and low-carb, while the warm spices and creamy coconut milk make it feel indulgent. It’s a meal prep hero that freezes well and reheats like a charm, perfect for cozy lunches or dinners.

Meal Prep Tip

Cook the curry in a slow cooker (4 hours on low) for an even easier prep—just toss everything in and let it do the work! Store the cauliflower rice separately to keep it from getting soggy, and reheat the curry and rice together in the microwave (2-3 minutes) or on the stovetop. Keeps in the fridge for up to 4 days or freezer for a month.

Make It Your Own

• Spice It Up: Add diced chilies or a dollop of sriracha.
• Carb Boost: Swap cauliflower rice for brown rice or quinoa.
• Veggie Mix: Stir in spinach or diced carrots with the lentils.

Ready to warm up your week with this curry goodness? Give this recipe a go and let us know how it spices up your meal prep! Tag us with your creations—we’d love to see your curry bowls in action.

Happy prepping!