This chicken curry recipe is packed with vegetable goodness, each serving way over the recommended 5 per day.

By nutritionist Sarah Flower

Serve with either brown rice, quinoa or cauliflower rice – only 24 calories and packed with goodness.

Serves 6

Double up and freeze

Nutritional information per serving:

Calories: 395 kcals
Fat: 10.9g
Protein: 36g
Carbohydrates: 35g


  • 13 cm knuckle of fresh ginger, peeled
  • 3-4 cloves of garlic
  • 1-3 chillies, depending on personal taste and strength
  • 1 stick of lemon grass peeled
  • 1-2 tbsp olive oil
  • Small handful coriander leaves
  • 1 heaped tbsp garam masala or medium curry powder
  • 6 tomatoes
  • 1 large onion, chopped
  • 2 medium peppers, sliced
  • 1-2 sweet potatoes, diced
  • 50g red lentils
  • 450g chicken breasts, diced
  • 3 tbsp Greek yoghurt
  • Zest of a lime


  1. In a food processor, add the ginger, garlic, chilli, olive oil, coriander, garam masala and tomatoes. Whizz until you form a paste. Leave to one side to rest (Store in the fridge or freeze until needed).
  2. Remember to cut the vegetables and chicken into equal size so you get a more even cook. Remove the skin and any visible fat from the chicken breasts.
  3. Place the onion and pepper into your pan on a medium heat. Cook for 2-3 minutes to help soften before adding the chicken. Once the chicken has turned white (but still pink in the middle) you can add the sweet potatoes, lentils and chickpeas along with the paste.
  4. If the curry is too thick, add a little water.
  5. Simmer gently on a low heat for 15 minutes. 5 minutes before serving add the spinach, Greek yoghurt, chopped coriander and the zest of a lime.
  6. Stir well and serve alone or with the rice option as stated above.