Gluten Free Chicken and Vegetable Curry
INGREDIENTS
  • Cooking Time: 60 minutes
  • Servings: 4
  • Preparation Time: 25 minutes
  • low fat cooking spray
  • 350 g skinless boneless chicken breast, diced
  • 1 onion, chopped
  • 225 g potatoes, peeled and diced
  • 225 g carrots, sliced
  • 1 aubergine, diced
  • 2 garlic cloves, crushed
  • 2 fresh green chilli's, de-seeded and chopped finely
  • 2 tbsp medium curry powder
  • 50 dried split red lentils (rinsed and checked for stray bits of other grains)
  • 400 g can of chopped tomatoes
  • 300 ml gluten free chicken stock
  • salt and pepper
  • 2 tablespoons chopped fresh coriander to serve
DIRECTIONS
  1. Heat large non stick frying pan and spray with low fat cooking spray. Add chicken and stir fry over a high heat until it is evenly browned. Add onions, potatoes, carrots, aubergine, garlic, chillies and curry powder to the pan. Stir well and cook for 2 minutes
  2. Stir in the lentils, chopped tomatoes, stock and seasoning and bring to the boil. Reduce the heat, cover and simmer for 1 hour, stirring from time to time.
  3. Spoon into warmed dishes and scatter with chopped coriander
RECIPE BACKSTORY
This is another firm favourite of mine from WeightWatchers "The time to eat" cookbook. The cook book looks a bit battered from use now! It freezes well and I divide it into portions and freeze.