Chicken, chickpea and spinach curry

A delicious protein rich and fibre rich curry, The red lentils thicken up the sauce, but also along with the spinach are rich in iron. You can serve this with a small helping of brown rice - but you have plenty of fibre-rich carbs with the chickpeas and lentils and so for a lower carb option the rice is not necessary.

ingredients

serves 4

1 tbsp olive oil
1 large yellow onion, finely chopped
3 garlic cloves, crushed
1 inch fresh ginger, grated
1 tbsp ground coriander
1/2 tbsp ground turmeric
1/2 tbsp ground cumin
1/2 tsp cayenne pepper
4 chicken breasts, chopped into bite-sized pieces
1 can chopped tomatoes
500ml chicken stock
2 tbsp red lentils
570g jar of chickpeas
2 large handfuls of chopped frozen spinach

method

• Sauté the onion in the olive oil oil in a medium pan for 5-8 minutes, until golden.

• Add the garlic and ginger and cook for 2 minutes.

• Add the ground spices.

• Add the chopped chicken breasts and stir to coat the chicken in the spices.

• Cook the chicken for 8 minutes.

• Add the tomatoes, stock and red lentils and stir together.

• Cook for 15 minutes until red lentils are mushy and soft.

• Add the chickpeas and spinach and simmer togther for 5 minutes.

• Remove from the heat and serve.

the health boost tip

We use the mutti tomatoes which are sweet and if you can find them are the best. We use the jarred chickpeas from Bold and Bean which are a great quality chickpea. it makes all the difference using the good quality ingredients from these brands.