 Level |
Medium
|
 Serves |
4
|
|
Free Food
|
FF
|
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
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.
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