Chicken, lentil and sweet potato curry
Please log in to save or rate. Serves: 4Time to make: 50 mins
Total cost: $14.40 / $3.60 per serve
(at time of publication)
- olive oil spray
- 500g chicken breast fillets, cut into 1.5cm cubes
- 1 large red onion, finely chopped
- 1 celery stalk, diced
- 1 1/2 tablespoons gluten-free korma curry paste
- 350g sweet potato, peeled, cut into 2cm cubes
- 1/2 cup (100g) red lentils, rinsed, drained
- 400g can no-added-salt diced tomatoes
- 1 large zucchini, trimmed, sliced
- 2 cups steamed quinoa or basmati rice, to serve
- coriander leaves, to garnish
Nutritional information (per serve)
Instructions
Step 1 Spray a large saucepan (that has a lid) with olive oil; set over medium heat. Add chicken in 2 batches; cook for 2–3 minutes, or until golden. Remove chicken from pan and set aside.
Step 2 Spray pan with olive oil again and return to medium heat. Add onion and celery; cook, stirring occasionally, for 5 minutes, or until onion softens. Add curry paste to pan; cook, stirring, for 1–2 minutes, or until fragrant. Add sweet potato cubes to pan and cook for 1 more minute.
Step 3 Add lentils and diced tomatoes to pan with 2 cups water; bring to the boil. Reduce heat and simmer (pan partially covered with lid) for 18–20 minutes, or until sweet potato is just tender.
Step 4 Return reserved chicken to pan with sliced zucchini and simmer for another 5 minutes, or until zucchini is just tender. Season curry with cracked black pepper.
Step 5 Divide steamed quinoa (or rice) among serving bowls, garnish with coriander leaves and serve.
HFG tip
This curry will keep in a sealed airtight container in the freezer for up to two months.
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