This is a perfect dish to warm and fill you up quickly as it’s full of warming spices and slow-release carbohydrates.
The curry is based on a lentil dahl that can be enjoyed on its own also.
Prepare the curry over the weekend to keep you going all week or have on stand-by in the freezer.
- coconut oil
- 1 onion
- 2 celery stalks
- 1 tsp turmeric
- 2 tsap ground cumin
- 2 tsp black mustard seeds
- juice of 1 lemon
- 250g split red lentils
- 1 tsp vegetable stock
- 1 litre water
- 1 head of broccoli
- 1 medium butternut squash, peeled & cubed
- 4 chicken fillets
- 2 tbsp creme fraiche
- Flaked almonds and fresh coriander to serve
- For the dahl base: Heat a teaspoon of coconut oil over a medium heat in a large pan. Add the thinly sliced celery and diced onion to the heated oil. When the leek has softened add in the spices and cook for 5 minutes.
- Add the lemon juice and lift the spices from the bottom of the pan.
- Stir through the lentils, stock and water. Bring to a boil and reduce to a simmer for 20-30 minutes until the lentils are cooked through and the mixture has thickened.
- Blitz the dahl with a hand-held blender until smooth.
- Divide the broccoli into florets and add to the dahl base with the squash and . Continue to simmer over a low heat for another 20 minutes until the squash is cooked through.
- Cut the chicken into portions and brown on a pan. Add to the curry for the last 10 minutes of cooking to ensure cooked through.
- Stir through the creme fracihe before serving.
- Garnish with flaked almonds and chopped coriander.
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