Chicken and lentil curry with spinach
A thick, hearty curry of chicken thigh and red lentils with spinach stirred through.
- Time50 min
- LevelEasy
- Costabout £1.48 a head
Ingredients
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Method
- 1
Soften the onion in the oil for 6 minutes. Add the garlic, ginger and spices and stir for 1 minute.
7 min - 2
Add the chicken and brown for 4 minutes.
4 min - 3
Stir in the lentils, tomatoes and water. Simmer for 25 minutes, stirring now and then, until the lentils are soft and thick.
25 min - 4
Fold in the spinach until wilted.
- 5
Serve with rice or flatbreads.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.