Chicken, green lentil and spinach curry

Chicken, green lentil and spinach curry

A hearty and filling curry, great with or without rice.

time

15 mins

pan

40 mins

fire

364 kcal

time

15 mins

pan

40 mins

fire

364 kcal

Chicken, green lentil and spinach curry

SERVES

4

DIFFICULTY

EASY

SERVES

4

Difficulty

EASY

Last week was half term, and my husband was out of action all week with flu so I just haven’t had a moment to menu plan, let alone do a proper shop! I grabbed a bag of spinach in Tesco Metro the other day and had just defrosted a pack of chicken thighs so fancied trying something new- I also keep meaning to try more lentil based curries as they are so great to reheat for quick lunches! I thought this came out really nicely- I served mine with cauliflower rice and a little brown rice for dinner (plus a dollop of mango chutney) and then just ate it on its own for lunch for the next couple of days!

I chose to use oil for frying as I just felt like this recipe needed it, but you could easily substitute this for Frylight, and the little bit of sugar for sweetener if you would like to keep it syn free on Slimming World

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Chicken, green lentil and spinach curry

Servings: 4
A hearty and filling curry, great with or without rice.
Syns: 2 per portion
Print Recipe
15 mins
40 mins

Ingredients

  • 1 onion diced
  • 4 cloves garlic crushed
  • thumb sized piece of ginger finely chopped
  • 1 cup green lentils
  • 500 g chicken thighs cut into chunks and excess fat removed
  • 500 ml water
  • 1/2 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp chilli powder
  • 250 g passata
  • 2 green chillies finely chopped
  • 1 tsp brown sugar
  • 3 potatoes peeled and cut into chunks
  • 2 handfuls fresh spinach washed and coarsely chopped
  • handful fresh coriander chopped
  • handful fresh mint chopped
  • juice of 1 lime
  • 3 teaspoons rapeseed oil

Instructions

  • Get your spice mix ready by mixing together the turmeric, ground coriander, garam masala and chilli powder
  • Heat 1 tsp oil in a large pan and fry the onion, garlic and ginger for about 5 minutes until the onion has softened.
  • Add the spice mix and stir fry for 1 minute, then add in the 500ml water.
  • Bring to the boil and add the green lentils and potato, simmer low for 20 minutes with a lid on (keep a little eye on it- if its looking too dry add a little extra water).
  • In the meantime, heat the remaining 2 tsp oil in a frying pan and fry the chicken thighs until cooked through.
  • Once the lentil mixture has cooked for 20 minutes, add in the chicken, passata, fresh chilli and sugar and simmer for a further 10 minutes stirring occasionally and adding a little more water if necessary.
  • Add in the spinach, and stir through for 5 minutes or so, still on the heat.
  • Check that the lentils are cooked through, and serve with the lime juice poured over the top and sprinkled with the chopped mint and coriander.

Notes

Lovely with some mango chutney or lime pickle on the side!
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