Chicken Lentil Curry


Lentils are one of those kitchen cupboard staples because they are extremely versatile and contain beneficial nutrients like fibre, protein, minerals and vitamins. They also virtually contain no fat. Which means, if you throw lentil dishes into your meal plan, it will cost you few calories with the benefit of keeping you full for longer.


I’ve made this delicious, healthy and fuss-free lentil curry which can take any white meat or fish, perfect for any day.

Serves: 4

Time: 45 mins

Difficulty: Easy

***I N G R E D I E N T S***

  • 2 tablespoons virgin coconut oil or extra-virgin olive oil
  • 2 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 2½-inch piece ginger, peeled, finely grated
  • 1/2 tbsp smoked paprika
  • 1/2 tsp chilli flakes
  • 1 tsp allspice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp salt
  • 1 tbsp tomato puree
  • handful coriander (and for garnishing)
  • 300g red lentils
  • 400ml vegetable stock
  • 400g tinned tomatoes
  • 150g spinach
  • 4 chicken breasts, diced
  • 200ml light coconut milk
  • Fat-free natural yoghurt (optional)

***M E T H O D***

  1. Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes.
  2. Combine the minced garlic, ginger, spices and puree together in a separate bowl and then add to the saucepan with the onion, mixing until well combined, for about 2 minutes.
  3. Add lentils and cook, stirring, 1 minute.
  4. Add the diced chicken, the chopped tomatoes, a handful of coriander, the spinach, a generous pinch of salt, and the stock. Bring to a boil then reduce heat to low-medium heat until the lentils and chicken cook, for about 20 minutes.
  5. Add the coconut milk and continue to simmer for 5 minutes.
  6. To serve, scatter some coriander leaves and add a dollop of low-fat yoghurt.