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.
  Serves:  2       Print   FavoriteLoading Add to My Favourites
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
  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.
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.

Nutrition Facts
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
   
Amount Per Serving       % Daily Value
Total Carbohydrate 8.6g 2%
Dietary Fibre 2.2g 8%
Sugars 0.4g
Protein 36.8g 73%
Cholesterol 96.3mgs 32%
Percent Daily Values based on a 2,000 calorie diet.
February 9th, 2012 | Category: Chicken, Lamb, On A Diet, RAMADAN KAREEM!, Vegetarian