Chicken, lentil and kumara curry

Serves: 4
Time to make: 50 mins

Total cost: $ 13.08 / $ 3.27 per serve

(at time of publication)

Ingredients

oil spray

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

Instructions

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.

Nutrition Info (per serve)

Kilojoules 2090kJ

Calories 499cal

Protein 40g

Total fat 10g

–Saturated fat 2g

Carbohydrates 60g

–Sugars 10g

Dietary fibre 7g

Sodium 340mg

Calcium 80mg

Iron 4.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

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

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