Chicken, lentil and kumara curry

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.