Squash, Broccoli & Chicken Lentil Curry

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

1. 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.
2. Add the lemon juice and lift the spices from the bottom of the pan. 
3. 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. 
4. Blitz the dahl with a hand-held blender until smooth.
5. 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. 
6. 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.
7. Stir through the creme fracihe before serving.
8. Garnish with flaked almonds and chopped coriander.

Happy cooking,

Sinéad

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