Ingredients List (Serves 4)
2 tsps ghee or coconut oil
1 large white onion, finely chopped
1 inch piece fresh ginger, finely chopped
3 garlic cloves, finely chopped
2 green chilli peppers, finely chopped
650g chicken breast, diced
1 large butternut squash, peeled and diced
1 tsp curry powder
1 tsp ground turmeric
½ tsp ground cumin
½ tsp cayenne pepper
A small pinch of sea salt and ground black pepper
Recently boiled water
400g tinned green lentils, drained
400ml unsweetened coconut milk
Lime wedges, to serve
Nutrition Info:
Per serving: 511 calories, 23g fat, 32g carbs, 44g protein
Preparation Instructions:
Melt the ghee/oil in a large saucepan over a medium heat
Add the onions and fry gently for 5 minutes, stirring occasionally
Add the ginger, garlic and chilli peppers. Stir well and fry for 1 minute
Add the chicken. Stir well and cook for 5 minutes, stirring occasionally
Add the butternut squash and dried spices. Stir well and cook for 3 minutes
Add enough recently boiled water to almost cover the contents of the saucepan (approximately 1.5 litres)
Cover and simmer gently for 15 minutes, stirring occasionally
Taste and add more seasoning if required
Add the lentils. Stir well, cover and cook for 5 minutes
Add the coconut milk. Stir well and cook for 3 minutes
Serve with lime wedges.
Enjoy on its own or with rice