This curry was so delicious I cant believe it is so good for you and counts as one of our evening meals on our 2 fasting days. There is only 2 of us so this provided 2 dinners and it also tasted really nice after the 2nd portion defrosted. This is much nicer than the saag curries from the indian and it is really easy to make.

Ingredients (serves 4)

• 1 long red chilli, deseeded
• 2 garlic cloved, peeled
• inch pieces of ginger, peeled
• 1 onion, peeled and quartered
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp of garam masala
• 1 tsp tumeric
• 4 cloves
• 2 large skinless chicked breast, cubed
• 150g split red lentils
• 400g tin of chopped tomatoes
• 260g of spinach leaves
• seasoning to taste
• olive oil for frying

Directions

 

1. Put the chillies, garlic, ginger and onion in a small blender and blitz to form a paste. Heat 1 tsp of oil in a large pan and fry the paste for 2 minutes, until fragrant.
2. Add the spices and cook for another minute. Add in the cubed chicken pieces and stir so the chicken is coated all over. Cook for 5 minutes before adding the lentils and chopped tomatoes along with 1½ tins of water.
3. Bring to the boil and then simmer for 25 minutes, season to taste, then tip in the spinach and stir until wilted. Enjoy.