An easy, one-pan curry meal perfect for leftovers, tasting just as good as takeout. Featuring carrots, onion, bell pepper, and chicken sautéed with lentils and curry sauce, served over brown rice and steamed broccoli.
Sauté carrots, onion, and bell pepper in avocado oil for 2-3 minutes over medium heat. Push the sautéed vegetables to the side of the pan. Add your protein (chicken recommended) to the empty side of the pan. Season the chicken with salt and pepper. Cook for about 5-10 more minutes, or until the chicken is cooked through and the vegetables are soft. Stir in steamed lentils and curry sauce. Serve the curry mixture over brown rice and steamed broccoli.
