• red chillies 2, seeded 
  • garlic 2 cloves 
  • ginger 4cm piece, peeled
  • onion 1, chopped
  • ground cumin and coriander and garam masala 1 tsp of each
  • turmeric ½ tsp
  • cloves
  • skinless chicken breast 4, cut into large dice OR 1 Large Butternut Squash cubed
  • red split lentils 150g
  • chopped tomatoes 400g tin
  • spinach 260g


  1. Put the chillies, garlic, ginger and onion in a small blender and blend to a paste. Heat 1 tsp oil in a large pan and fry the paste for 2 minutes, until fragrant.
  2. Add the spices and cook for another minute.
  3. Add the chicken pieces/ Butternut and coat in the spices. Cook for 5 minutes
  4. Add the lentils and chopped tomatoes with along with 1½ tins of water.
  5. Simmer for 25 minutes for chicken or until soft for the veg, season, then tip in the spinach and stir until wilted.