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Creamy Spiced Lentil and Chicken Curry

Creamy Spiced Lentil and Chicken Curry

with Sweet Potato and Spinach

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Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Spiced Lentil and Chicken Curry in just 20 minutes for a delicious and speedy meal.

Tags:RapidSpicyUnder 650 calories
Allergens:Celery

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1

Sweet Potato

1

Red Onion

1

Garlic Clove

½

Lime

1

Brown Lentils

280

Diced Chicken Breast

1

Pasanda Style Seasoning

200

Coconut Milk

10

Vegetable Stock Paste

(ContainsCelery)

40

Baby Spinach

Not included in your delivery

50

Water for Curry

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2556 kJ
Energy (kcal)611 kcal
Fat21.0 g
of which saturates17.0 g
Carbohydrate55 g
of which sugars11.0 g
Protein46 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Garlic Press
Sieve
Saucepan
Instructionsarrow up iconarrow up icon
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1

a) Preheat your oven to 210°C.
b) Chop the sweet potato into 1cm chunks (no need to peel).
c) Pop the sweet potato onto a baking tray. Drizzle with oil, season with salt and pepper and toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden and tender, 16-18 mins.

2

a) Halve, peel and chop the red onion into small pieces.
b) Peel and grate the garlic (or use a garlic press). Halve the lime.
c) Drain and rinse the lentils in a sieve.

3

a) Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the chicken and season with salt and pepper. Cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
b) Add the onion and cook, stirring, until softened, 1-2 mins.
c) Add the garlic and pasanda style seasoning. Cook, stirring, 1 min.

4

a) Add the coconut milk, stock paste and water for the curry (see ingredients for amount). Mix well, then add the lentils.
b) Bring to the boil, stir and lower the heat so the sauce simmers gently. Cook until the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

5

a) Add the spinach to the curry a handful at a time until wilted and piping hot, 1-2 mins.
b) Once the sweet potato is cooked, add to the curry with a squeeze of lime juice. Taste and season if needed. TIP: Add a splash more water if it’s a bit dry.
c) Cut any remaining lime into wedges.

6

a) Divide the lentil and chicken curry between your bowls.
b) Serve with any remaining lime wedges for squeezing over. Enjoy!