Sunday, 29 March 2015

Healthy Chicken and Sweet Potato Curry


Since I started blogging last year I have very rarely blogged about anything other than beauty and I think it’s time to change that. Now again I will post about another passion of mine – cooking!  Cooking is something I absolutely love doing and used to do all the time in university. Since starting full time work 9am – 6pm I have found it hard to prepare meals from scratch, but now I have moved into a new flat I am determined to be more organised and stop making excuses!

One of my all-time favourite healthy recipes is this chicken, sweet potato, spinach and lentil curry. Surprisingly I found it in one of the many student cook books I had in uni, I can’t find the book now but luckily I’ve made it so many times I know the recipe off by heart so I thought I would share it on my blog.


Ingredients:

1 tablespoon of coconut oil

4 tablespoons of curry paste

450 - 500g chicken

2 sweet potatoes

120g red split lentils

One or two cans of coconut milk

500ml chicken stock

400g spinach

juice of 1 lime

Optional:

1 green chilli

As you can see from the ingredients it is such a healthy recipe and it’s not complicated to make at all. It is also really good value, all the ingredients are reasonably priced and go a long way – probably why it was recommended for students on a budget! I’d say this recipe makes enough to serve four people, what I normally do is divide it up into containers and then take some to work the next day for lunch and freeze the rest for dinner on other days. It still tastes gorgeous after being frozen and defrosted which is a big plus for me!

Here’s how I make it:


First, heat the coconut oil then add the curry paste and cook for around one minute until hot, just be careful not to burn the paste! Then add the chicken and cook for five minutes to seal. 


Add the diced sweet pototoes and lentils and coat them well with the paste. 


Then add the coconut milk and stock. The reason I have said one or two cans of coconut is because it really depends how much of the other ingredients you have, it is easy to make this curry too watery so you want to experiment with amounts of coconut milk and stock until you get the consistency you want. For this I added one and a half cans of coconut milk. 

Bring it to the boil and then reduce the heat to low and simmer for 20-30 mins. 


You will see the curry start to thicken as the lentils work there magic. You can always add more coconut milk or stock if you feel necessary at this point.


Once the sweet potato and lentils are tender you can add the spinach. Allow it to wilt for 3-4 minutes then remove from the heat. Then squeeze in the lime juice and scatter over the green chilli if you want some more spice (I personally leave out the green chilli unless I fancy a bit more of a kick!).


There you have it! A gorgeous and extremely healthy curry which is quick and easy to make. You can serve it with rice, I normally go for brown rice as it is better for you then white rice. Let me know what you think - have you tried anything like this before? Have you got any healthy recipes to share with me?
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