Chicken, Lentil & Cauliflower Curry

Per Serving: 392kcal P: 40g C: 32g F: 10g

1. Heat the oil in a large saucepan.

2. Add the chicken and onions, cook for about 5 mins.

3. Now add the Curry Paste, Turmeric, and lentils.

4. Stir to coat the lentils in the onions and paste.

5. Pour over the stock and simmer for 20 mins,

6. After 20 minutes add the cauliflower, potato and a little extra water if it looks a bit dry.

7. Simmer for about 12 - 15 minutes until the cauliflower and potatoes are tender.

8. Stir in the Coconut Yogurt, Coriander and Lemon Juice.

1 TBSP olive oil

520g Chicken Breast Fillets (diced or cut into strips)

1 Large Onion (chopped)

4 TBSP Curry Paste

1 TSP Turmeric

200g Red Lentils

1L Vegetable/Chicken Stock (made with 2 cubes)

130g Cauliflower (broken into florets)

340g Potato (diced)

3 TBSP Coconut Yogurt

1 Small pack Coriander (chopped)

1 Juice of Lemon