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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

This delicious Creamy Spiced Lentil and Chicken Curry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Under 650 calories
WeightWatchers
Rapid
Spicy
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 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 Time20 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

10

Vegetable Stock Paste

(Contains Celery)

260

Diced Chicken Breast

200

Coconut Milk

1

Pasanda Style Seasoning

1

Sweet Potato

1

Garlic Clove

½

Lime

1

Lentils

40

Baby Spinach

Not included in your delivery

50

Water for the Curry

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Nutritional information

Energy (kcal)598 kcal
Energy (kJ)2504 kJ
Fat21.3 g
of which saturates17.2 g
Carbohydrate50.8 g
of which sugars9.2 g
Protein45.4 g
Salt2.67 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Sieve
Garlic Press
Grill Pan

Instructions

Roast the Sweet Potato
1

a) Preheat your oven to 230°C/210°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 and 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.

Get Prepped
2

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
3

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
4

a) Add the coconut milk, veg stock paste and water for the curry (see ingredients 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
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.
c) Taste and season if needed, adding a splash of water if it's a little dry.

Serve
6

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