Chicken & Veggie-Loaded Lentil Curry

Name: Chicken & Veggie-Loaded Lentil Curry with Garlic Yoghurt & Flaked Almonds
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 carrot; 1 packet Peeled & Chopped Pumpkin; 1 tomato; 3 clove garlic; 1 packet Greek-style yoghurt; 1 packet ginger paste; 1 packet mild curry paste; 1 packet coconut milk; 1 packet vegetable stock pot; 1 packet red lentils; 2.5 cup water; 1 tsp brown sugar; 1 packet baby spinach leaves; 1 packet flaked almonds; 1 packet chicken breast

with Garlic Yoghurt & Flaked Almonds

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Calories

:

800 kcal

Protein

:

62.5g protein

Preparation Time

:

45 minutes

Difficulty

:

Easy

Air Fryer Friendly

Allergens:

Milk
Almond
Wheat
Gluten
Lupin
Soy
May contain traces of allergens
Milk
Peanuts
Sesame
Brazil nut
Traces of Cashew
Hazelnut
Macadamia
Pine Nut
Pecan
Pistachio
Walnut

It's curry night tonight so we've gathered all of our fave ingredients that pack the best punch! Red lentils are the star of the show and when you pair them with curry paste, chicken and some superstar veggies, you'll want to make every night, curry night!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

carrot

1 packet

Peeled & Chopped Pumpkin

1

tomato

3 clove

garlic

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

ginger paste

1 packet

mild curry paste

1 packet

coconut milk

1 packet

vegetable stock pot

1 packet

red lentils

(May be present: Wheat, Gluten, Lupin, Soy.)

1 packet

baby spinach leaves

1 packet

flaked almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 packet

chicken breast

Not included in your delivery

olive oil

2.5 cup

water

1 tsp

brown sugar

Nutritional Values

Energy (kJ)3347 kJ

Calories800 kcal

Fat30 g

of which saturates18.5 g

Carbohydrate65 g

of which sugars27.5 g

Dietary Fibre20.8 g

Protein62.5 g

Sodium1917 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Air Fryer

•Baking Tray

•Baking Paper

•Large Pan

•Lid

Cooking Steps

PDF

1

• Set air fryer to 200°C. • Slice carrot into half-moons. • In a medium bowl, combine peeled & chopped pumpkin, carrot, a drizzle of olive oil and a pinch of salt and pepper. • Place pumpkin and carrot into the air fryer basket and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes.

TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place pumpkin and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Roast until tender, 20-25 minutes.

2

• Meanwhile, roughly chop tomato. Finely chop garlic. Cut chicken into 2cm chunks.

3

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook half the garlic, until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt and mix to combine. Season to taste.

4

• Return saucepan to medium-high heat with a drizzle of olive oil. Cook chicken, until browned and cooked through (when no longer pink inside), 4-5 minutes. • Add tomato and cook, stirring until starting to soften, 1-2 minutes. • Add ginger paste, mild curry paste and remaining garlic and cook, stirring until fragrant, 1-2 minutes.

5

• Stir in coconut milk, vegetable stock pot, red lentils, the water and brown sugar. Bring to the boil, then reduce heat to medium. • Cover with a lid and cook, stirring occasionally, until lentils are softened, 20-22 minutes. • Stir in roast veggies and baby spinach leaves, until wilted and combined. Season to taste.

TIP: Add a splash of water to loosen the soup, if needed.