Stew, Chicken, Roman Beans, Lentils, Shiitake and Vegetables in Curry Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
* Pam Butter Flavour - 1 second spray, 2 serving* Onions, raw, 1 cup, chopped* Garlic, 2 tsp* Chicken Breast, no skin, 347 grams* Shiitake Mushrooms, 64 grams* Lentils, Shaws, Dry, 16 oz (14 x 1/4 cup), 0.25 cup* Tomatoes, Hunts, Whole Plum Tomatoes, Canned, 100% Natural, Basil, 28 oz / 794 g (7 x 1/2 cup / 121, 3.5 cup* Red Ripe Tomatoes, 132 grams* Water, tap, 16 cup (8 fl oz)* Curry powder, 12 tbsp* Celery, Shaws, Celery Hearts, 8 oz / 227 g (2 x 1 cup dic..., 101 gram(s)* Carrots, raw, 142 grams* Beans, Goya, Roman Beans, Canned, 15.5 oz / 439 g (3.5 x 1/2 cup / 124 g), 1.75 cup* Salt, 5 tsp* Lemons, 2 fruit without seeds, juice* Collard Greens, Glory Foods, Fresh, Chopped, 16 oz / 454 ..., 400 gram
1. Spray dutch oven pam.
2. Add onions, garlic, chicken, shiitake mushrooms; saute until lightly brown.
3. Add water, lentils, tomatoes and canned tomatoes; scrap the brown bits from the side of the pot.
4. Add curry powder; simmer for 20 minutes.
5. Add carrots and celery; simmer until tender.
6. Add salt and lemon juice.
7. Add collard greens and roman beans.
8. Serves 13 1-cup portions.
Serving Size: Serves 13 1-cup portions.
Number of Servings: 13
Recipe submitted by SparkPeople user WITTY_LULU.
2. Add onions, garlic, chicken, shiitake mushrooms; saute until lightly brown.
3. Add water, lentils, tomatoes and canned tomatoes; scrap the brown bits from the side of the pot.
4. Add curry powder; simmer for 20 minutes.
5. Add carrots and celery; simmer until tender.
6. Add salt and lemon juice.
7. Add collard greens and roman beans.
8. Serves 13 1-cup portions.
Serving Size: Serves 13 1-cup portions.
Number of Servings: 13
Recipe submitted by SparkPeople user WITTY_LULU.
Nutritional Info Amount Per Serving
- Calories: 123.8
- Total Fat: 1.4 g
- Cholesterol: 15.5 mg
- Sodium: 1,155.2 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 8.2 g
- Protein: 11.4 g
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