Creamy Spiced Lentil and Chicken Curry
with Sweet Potato and Spinach
- Celery
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.
Ingredients
1
Sweet Potato
1
Garlic Clove
½
Lime
1
Lentils
260
Diced British Chicken Breast
1
Pasanda Style Seasoning
200
Coconut Milk
10
Vegetable Stock Paste
(Contains: Celery)
40
Baby Spinach
Not included in your delivery
50
Water for the Curry
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A creamy, warming curry with a good depth of spice that wins over even self-proclaimed lentil sceptics. Some find the heat stronger than expected, so consider using half the spice mix if you prefer a milder dish.
- Ease of prep: Quick and straightforward to put together on a weeknight, though having the sweet potato roast separately while the curry simmers on the hob does require a little multitasking.
- Suggestions: Adding a naan, flatbread, or a portion of rice is a popular move to round out the meal and soak up the sauce. If the sauce reduces too quickly, a splash of extra water or a little more coconut milk helps keep it saucy. Some cooks roast the sweet potato in an air fryer to save time and energy.
- Next-day meals: Leftovers keep well and taste great reheated the following day, making it a handy option for a work lunch.
- Portions: The dish can feel on the small side for two people, particularly if the sweet potato provided is modest; adding extra spinach, cauliflower, or roasted veg is an easy way to bulk it out.
