Creamy Spiced Lentil and Chicken Curry
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Creamy Spiced Lentil and Chicken Curry

Creamy Spiced Lentil and Chicken Curry

with Sweet Potato and Spinach

Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Spiced Lentil and Chicken Curry in just 20-25 minutes for a delicious and speedy meal. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Calorie Smart
High Protein

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 war 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 Time25 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Garlic Clove

½ unit(s)


1 carton(s)


240 grams

Diced British Chicken Breast

1 sachet(s)

Pasanda Style Seasoning

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Baby Spinach

Not included in your delivery

50 milliliter(s)

Water for the Curry


Nutritional information

Energy (kJ)2358 kJ
Energy (kcal)564 kcal
Fat19.9 g
of which saturates14.8 g
Carbohydrate47.3 g
of which sugars10.5 g
Protein46.5 g
Salt2.95 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Large Saucepan


Roast the Sweet Potato

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Chop the sweet potato into 1cm chunks (no need to peel). Pop onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

c) When the oven is hot, roast on the top shelf until golden and tender, 16-18 mins. Turn halfway through.

Get Prepped

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Halve the lime.

c) Drain and rinse the lentils in a sieve.

Fry and Spice the Chicken

a) Heat a drizzle of oil in a large saucepan on medium-high heat.

b) 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.

c) Add the garlic and pasanda style seasoning. Cook, stirring, for 1 min.

Simmer your Curry

a) Add the coconut milk, veg stock paste and water for the curry (see pantry for amount) to the chicken. Mix well, then add the lentils.

b) Bring to the boil, stir, then lower the heat so the sauce simmers gently.

c) Cook until the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add the Veg

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.

c) Taste and season if needed, adding a splash of water if it’s a little dry.


a) Share the lentil and chicken curry between your bowls.

b) Serve with any remaining lime cut into wedges for squeezing over.