Stew, Chicken, Roman Beans, Lentils, Shiitake and Vegetables in Curry Stew

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Nutritional Info
  • Servings Per Recipe: 13
  • 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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Introduction

Stew, Chicken, Roman Beans, Shiitake and Vegetables in Curry Stew Stew, Chicken, Roman Beans, Shiitake and Vegetables in Curry Stew
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

Directions

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.

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