Sweet potato dhal with curried vegetables
This rich and comforting spicy lentil dish, topped with lightly curried vegetables, is delicious served with creamy yogurt and zesty lime
One-pot chicken with quinoa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp cold-pressed rapeseed oil
- 2 skinless chicken breasts(about 300g/11oz)
- 1 medium onionsliced into 12 wedges
- 1 red pepperdeseeded and sliced
- 2 garlic clovesfinely chopped
- 100g green beanstrimmed and cut in half
- 1/4-1/2 tsp chilli flakesaccording to taste
- 2 tsp ground cumin
- 2 tsp ground coriander
- 100g uncooked quinoa
- 85g frozen sweetcorn
- 75g kalethickly shredded
Nutrition: per serving
- kcal529
- fat12glow
- saturates1g
- carbs52g
- sugars15glow
- fibre6g
- protein50ghigh
- salt0.93g
Method
step 1
Heat the oil in a large, deep frying pan or sauté pan. Season the chicken and fry over a medium-high heat for 2-3 mins each side or until golden. Transfer to a plate. Add the onion and pepper to the pan and cook for 3 mins, stirring, until softened and lightly browned.
step 2
Tip in the garlic and beans, and stir-fry for 2 mins. Add the chilli and spices, then stir in the quinoa and sweetcorn. Pour in 700ml just-boiled water with 1/2 tsp flaked sea salt and bring to the boil.
step 3
Return the chicken to the pan, reduce the heat to a simmer and cook for 12 mins, stirring regularly and turning the chicken occasionally. Add the kale and cook for a further 3 mins or until the quinoa and chicken are cooked through.
