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1tbsp sunflower oil
2 tsp mild curry paste (or more, see your jar as they all vary)
2 skinless chicken breasts
2 medium sweet potatoes, peeled and cut into bite-size pieces (can include other veg)
4 tbsp red split lentils
300ml chicken stock
400ml can coconut milk
175g frozen peas
Heat the oil in a frying pan and stir in the curry paste, fry for 1 minute.
Add the chicken, sweet pots and lentils, stir to coat in the paste.
Pour in the stock and coconut milk.
Bring to the boil, then simmer till the sweet potatoes are done (around 20-30 minutes).
Add the peas and let it simmer for 4-5 minutes. Sprinkle over some fresh coriander.
Gluten free, dairy free, vegan. Nice alternative loaf if you are avoiding gluten and you like seeds.
Makes 8 buns.
A nice in-between snack, or if for a birthday add 50g chopped dark chocolate.
Very easy to make. Free from gluten and dairy.
Serves 4.
This is a great pudding and I also like it for a weekend breakfast treat.
It is full of healthy fats, protein and antioxidants. Very refreshing.
Freshly prepared quick and colourful Indian style curry. Perfect for making after an evening beach stroll.
4-6 Strawberry and custard tarts with almond pastry.
Gluten free recipe.
Need ingredients?
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