Chicken, lentil and kumara curry
Nutrition Info.(per serve)
500g chicken breast fillets, cut in 1.5cm cubes
1 large red onion, finely chopped
1 stalk celery, diced
1 1/2 tablespoons korma curry paste
350g kumara, peeled, cut in 2cm cubes
1/2 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 coriandercilantroX, to garnish
Total fat 10g
Saturated fat 2g
Dietary fibre 7g
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.
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)