Gluten Free Chicken and Vegetable Curry
"I love this recipe. It's healthy, filling and freezes well. It is even better the day after when the spices have had a chance to mingle"
Serves 4 | Prep Time 25 minutes | Cook Time 60 minutesWhy I Love This Recipe
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.
Ingredients You'll Need
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
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
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.
Spoon into warmed dishes and scatter with chopped coriander
Pairs Well With
Rice, Gluten Free bread
