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Spicy Chicken and Lentil Casserole

Name: Spicy Chicken and Lentil Casserole
Yield: 4
Ingredients: Low-cal spray; 4 chicken breasts; 1 onion, chopped; 2 garlic cloves, crushed; Small head of cauliflower; 4 carrots, thickly sliced; 2 parsnips, thickly sliced; 2 tbsp curry powder; 1 litre vegetable stock; 100g red lentils; A small bunch of fresh coriander, roughly chopped; Low-fat yogurt to serve

The perfect warming dish for wintery days.

Level	Medium
Serves	4
Free Food	FF

Ingredients

Low-cal spray

4 chicken breasts

1 onion, chopped

2 garlic cloves, crushed

Small head of cauliflower

4 carrots, thickly sliced

2 parsnips, thickly sliced

2 tbsp curry powder

1 litre vegetable stock

100g red lentils

A small bunch of fresh coriander, roughly chopped

Low-fat yogurt to serve

Method

Heat a large pan and spray with low-cal spray oil.

Cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally.

Tip in the chicken breasts, carrots, cauliflower and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables have softened.

Stir in the curry powder, pour in the stock and then bring to the boil.

Reduce the heat, add the lentils cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.

Stir in most of the coriander, season and heat for a minute or so.

Top with yogurt and the rest of the coriander.

If you enjoyed this dish try this Pork & Apple Casserole.