Chicken, lentil and kumara curry

Serves: 4

Time to make: 50 mins

Ingredients

More weights & measures

spray oil

500g chicken breast fillets, cut in 1.5cm cubes

1 large red onion, finely chopped

1 stalk celery, diced

1 ½ tablespoons korma curry paste

350g kumara, peeled, cut in 2cm cubes

½ cup (100g) dried red lentils, drained, rinsed

400g can no-added-salt chopped tomatoes

1 large courgette, trimmed, sliced

2 cups steamed quinoa (or basmati rice), to serve

fresh coriander, to garnish

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Instructions

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1 Spray a large pan with oil. Set over a medium heat. Add chicken in 2 batches. Cook for 2-3 minutes or until golden. Remove chicken from pan and set aside.

2 Spray pan with oil again and return to a medium heat. Add onion and celery. Cook, stirring occasionally, for 5 minutes or until onion softens. Add curry paste and cook, stirring, for 1-2 minutes or until fragrant. Add kumara to pan and cook for 1 more minute.

3 Add lentils and tomatoes to pan with 2 cups water. Bring to the boil. Reduce heat, partially cover pan with lid and simmer for 18-20 minutes or until kumara is just tender.

4 Return reserved chicken to pan with courgette and simmer for 5 more minutes or until courgette is just tender. Season curry with freshly ground black pepper.

5 Divide steamed quinoa (or rice) among serving bowls. Spoon curry over the top and garnish with coriander. Serve.

Variations

Make it gluten free: Check korma curry paste is gluten free.

HFG tip

This curry freezes well kept in a sealed airtight container for up to 2 months.

This recipe is part of our 7 days, 7 dinners feature – make dinners for a week easily, including ‘make ahead’ components to be used in other dishes.

Day 1: Chicken, lentil and kumara curry (above)

Day 2: Meatballs in tomato and eggplant sauce with couscous

Day 3: Roasted pumpkin soup with hazelnut and parmesan toasts

Day 4: Fish stir-fry with broccoli and ginger

Day 5: Roasted pumpkin, leek and mushroom cannelloni

Day 6: Chicken, eggplant and capsicum bake with cauliflower mash

Day 7: Spiced pilaf with meatballs, currants and baby spinach

Nutrition Info (per serve)

Calories 499 cal

Kilojoules 2090 kJ

Protein 40 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 60 g

Sugar 10 g

Dietary fibre 7 g

Sodium 340 mg

Calcium 80 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.