Chicken & Lentil Curry

'Recipe adapted from BBC GoodFood.com'

Ingredients:

2 garlic cloves thumb-sized piece

Ginger 100g

Red Split Lentils

2 onions, cut into small wedges

1 small cauliflower, cut into florets

3 tsp Turmeric

2 tsp Cumin Seeds

4 boneless and skinless chicken thighs

1 tsp Olive Oil

2 tsp medium curry powder

100g baby leaf spinach

1 tin chopped tomatoes

3 lemons cut into wedges

2 tbsp natural yogurt

Method:

Brown chicken thighs in a large frying pan over high heat. Set aside

Heat oven to 200C/180C fan/gas 6

Grate the garlic and ginger into a large roasting dish

Add the lentils, onions, cauliflower, turmeric and cumin seeds

Pour over 500ml boiling water and mix

Rub the chicken thighs with the oil, curry powder and a pinch of salt and pepper

Place into the roasting dish and cook in the oven for 40 mins until the lentils and chicken are cooked through

Add the spinach and tomatoes to the dish, remove the chicken and return to the oven briefly for a couple of mins until the spinach has wilted

Serve with the lemon wedges and yogurt