Chicken, lentil and kumara curry
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)
Total fat 10g
Saturated fat 2g
Dietary fibre 7g
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)
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