Mild Low-Fat Curry
Author: De7SzDWD0zg
This is a very simple dish that can be used with chicken, lamb or vegetables. Simply adjust the cooking time to suit.
  • 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
  1. Place the lentils, the spices and the vegetable stock in a pan. Bring to the boil, cover and simmer for 10 minutes.
  2. Add in the chicken/lamb/vegetables, cover and simmer gently for 40 minutes or until the chicken/lamb/vegetables are cooked.
  3. Season with a little salt and serve.
Calories: 220 Fat: 4.5 Sugar: 0.4 Fiber: 2.2 Protein: 36.8 Cholesterol: 96.3
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.
Recipe by Titli's Busy Kitchen at