Mild Low-Fat Curry
This is a very simple dish that can be used with chicken, lamb or vegetables. Simply adjust the cooking time to suit.
Nutrition Facts
Servings: 2
Amount Per Serving
% Daily Value*
Calories 220
11%
Calories from Fat 40
Total Fat 4.5g
6%
Saturated Fat 1.0g
5%
Unsaturated Fat 2.0g
Trans Fat 0.0g
Total Carbohydrate 8.6g
2%
Dietary Fibre 2.2g
8%
Sugars 0.4g
Protein 36.8g
73%
Cholesterol 96.3mgs
32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Ingredients
- 300 g (10 oz) of chicken, lamb or vegetables
- 200 g (7 oz) spinach, fresh or frozen
- 250 ml (8 fl oz) vegetable stock
- 40 g (1½ oz) lentils
- 1 tbsp mild curry powder
- 1 tbsp chopped coriander
- 1 tsp coriander powder
- ½ tsp cumin seeds
Instructions
- Place the lentils, the spices and the vegetable stock in a pan. Bring to the boil, cover and simmer for 10 minutes.
- Add in the chicken/lamb/vegetables, cover and simmer gently for 40 minutes or until the chicken/lamb/vegetables are cooked.
- Season with a little salt and serve.
Titli’s Tips
Serve with boiled rice or a chapatti.
If you are using lamb for this dish it is best to brown the lamb in a tsp of oil before adding it to the pan.
