Red Curry Lentils

2 T olive oil
3 cloves garlic, minced
2 t red curry powder
1 c dry lentils, rinsed and picked
2 carrots, grated
14 oz can petite diced tomatoes
4 c chicken stock

Heat oil in dutch oven over medium high heat 3 minutes. Add garlic and saute, stirring constantly, until caramelized and brown. Add curry powder and continue cooking 2 minutes, stirring constantly. Add remaining ingredients and bring to boil. Cover and reduce heat to low. Simmer one hour, stirring occasionally, until lentils are tender.

Serve over steamed rice. Garnish with shaved coconut, raisins and crushed pineapple if desired. Serves 8.

Curried Chicken Salad

4 cooked chicken breasts, chopped
1 c red seedless grapes, halved
2 fuji apples, peeled and diced
¼ c crushed pineapple, drained
2 T raisins
1/3 c mayonnaise
2 t honey
1 t curry powder
juice from 1/2 lemon
salt and pepper to taste
crushed pecans for garnish

Combine chicken, grapes, apples, pineapple and raisins in a large bowl. Whisk together mayo, honey, curry, lemon and salt and pepper. Pour over chicken and fruit and toss to thoroughly combine. Place on bed of romaine lettuce for a salad or cracked wheat bread for a sandwich. Sprinkle with pecans. Serves 4.