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Chicken and Red Lentil Curry

Posted on Mon 12th October 2015 in Vegetarian, Lunch, Dinner

Healthy protein rich curry.


  • 300g Chicken (or quorn pieces / fillets for the veggie version)
  • 1 Large aubergine cut into chunks
  • 1 Green or red pepper, deseeded and sliced
  • 1/2 Head of brocolli shopped into pieces
  • 2 Tbsp veg oil (or oil of your choice - eg coconut)
  • 1-2 Tsp mild chilli powder
  • 1 Onion, chopped
  • 2 Tbsp of your preferred medium curry paste
  • 100g Red lenitls
  • 450ml Vegetable stock
  • Large handfull spinach


  1. Preheat the oven to 180 degrees C.
  2. Place the chopped aubergine and pepper into a roasting tin and drizzle with the oil, sprinkle over the chilli powder and coat well before placing into the oven to roast for 20-25mins, until golden brow.
  3. While the above are roasting fry the onion in a saucepan (you will be adding the rest of the ingredients later) until soft and then stir in the curry paste.
  4. Stir in the lentils and add the vegetable stock. Simmer the mixture for 12 minutes until the lentils are tender then add the broccoli and simmer for another 6 minutes.
  5. Add the roasted ingredients and the spinach into the saucepan and stir well, simmer for a few more minutes until you are happy all the flavours have combined.
  6. Serve on its own or with brown rice.