Creamy Spiced Lentil and Chicken Curry with King Prawns

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.

a) Heat a drizzle of oil in a large frying pan over 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 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.

a) Add the coconut milk, veg 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.

a) Add the spinach to the curry a handful at a time. Stir 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.

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