Prep 20 minutes | Cook 30 minutes | Serves 4
Nutrition
KCal 332
Carbs 30.5g
Fibre 4.9g
Protein 29.4g
Fat 9.1g
Saturates 1.9g
Sugars 9.0g
Salt 0.26g
Fruit/Veg Portion 3
Ingredients
1 tsp ground cumin seeds
1 tsp coriander seeds
1 tbsp rapeseed oil
2 onions, thinly sliced
4 cloves garlic, thinly sliced
3 cm fresh ginger, finely chopped
1-3 green chillies, split open
400g chicken thigh, cut into bitesized pieces
half tsp chilli powder
1 tsp garam masala
1 tsp turmeric powder
juice 1 lemon
400g tin chopped tomatoes
150g red lentils
Method
Step 1
Add the cumin and coriander seeds to a dry saucepan and toast for 1-2 minutes. Add the oil and the onions. Cook for 5 minutes, stirring regularly until browned.
Step 2
Add the garlic, ginger, green chillies and chicken pieces and cook for another 2-3 minutes, stirring regularly.
Step 3
Add the chilli powder, garam masala and turmeric powder along with the lemon juice, tomatoes and 500ml water.
Step 4
Bring to the boil, mix well, reduce the heat and simmer for 15 minutes, stirring regularly.
Step 5
Add the lentils and simmer for another 15 minutes, stirring regularly, until cooked.
Step 6
Enjoy!
Visit the Diabetes UK website for more tasty recipes.
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