YIELD: 20 servings   1 ½ lbs. dry lentils 5 ¼ cups water ½ cup vegetable oil 4 medium onions, cut in thin wedges 4 lbs. cremini or white mushrooms, sliced 4 tsps. minced garlic ¾ cup mild Indian curry paste 1 Tbsp. cinnamon 4 lbs. skinless, boneless chicken thighs, cut into quarters 1 #10 can diced tomatoes 6 lbs. cauliflower florets 2 cups chopped fresh cilantro 2 cup plain low fat yogurt   1. In a large covered pot simmer lentils in ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.