Middle Eastern-Inspired Butter Chicken
A heart-healthy twist on the classic Indian butter chicken, featuring plant-based proteins, healthy fats, and soluble fiber.
Ingredients
- 1 cup cooked lentils
- 1 cup canned chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
- 1 cup canned diced tomatoes
- 1/2 cup vegetable broth
- 1/2 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened.
Add cumin, coriander, paprika, turmeric, cinnamon, and cayenne pepper to the skillet. Stir well to coat the onions and garlic in the spices.
Add diced tomatoes, vegetable broth, cooked lentils, and chickpeas to the skillet. Simmer for 10 minutes, allowing the flavors to meld together.
Stir in coconut milk and season with salt and pepper. Simmer for another 5 minutes.
Garnish with fresh cilantro before serving. Enjoy your Middle Eastern-inspired butter chicken!
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 20 |
| Carbs (g) | 25 |
| Fiber (g) | 8 |
| Sugar (g) | 5 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |