Chicken and Vegetable Curry with Lentils

• 3 tbspolive oil
• 2onions, finely chopped
• 3carrots, diced
• 5garlic cloves, crushed
• 40gginger, grated
• 3 tbspmild curry powder
• 2 tbsptomato puree
• 1kgboneless skinless chicken thighs, cut into chunks
• 250gred lentils, rinsed
• 2 x 400gtins chopped tomatoes
• 800mlchicken stock
• 1 x 400mltin coconut milk
• 600 gcauliflower, cut into small florets
• 200gfrozen peas
• 30 gcoriander: 25 g chopped for the curry and 5 g leaves torn to finish
• fine salt
• black pepper
• 480 gbasmati rice (60 g per person)
• 4naan breads, about 100 g each, warmed and halved
• 200gGreek yoghurt

Method

1. 1Heat the olive oil in your largest pan over a medium heat. Cook the onions and carrots with a small pinch of salt for 10 minutes until soft and the onions are golden.
2. 2Stir in the garlic, ginger, curry powder and tomato puree for 2 minutes until the spices smell warm. Add the chicken and turn it through the spices for 3 minutes until the outside has turned pale.
3. 3Add the red lentils, chopped tomatoes, stock and coconut milk. Bring to a simmer and cook with the lid half on for 20 minutes, stirring often because lentils catch on the base, until the lentils are collapsing and the sauce is thickening.
4. 4Add the cauliflower florets and cook for 10 minutes until just tender at the tip of a knife, then the peas for a final 3 minutes until bright and hot. The thickest chicken pieces should reach 75°C for 30 seconds and the sauce thick enough to hold a spoon trail.
5. 5Stir in the 25 g chopped coriander and season with black pepper. Taste: it should be mild, savoury and gently sweet from the coconut, so add salt if it tastes flat.
6. 6Cook 60 g rice per person according to its packet instructions. Warm the naan under the grill and halve them. Serve the curry with the rice, reserved torn coriander, yoghurt and naan.
7. 7Cool the rest within 2 hours and freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat on the hob with a splash of water, stirring, until piping hot; the lentils thicken it as it sits.

Per serving

kcal

904

protein

51.4g

fibre

13.6g

carbs

116.3g

fat

26.7g