Chicken & Lentil Curry

High protein and very nutritious. Ideal recipe for meal prepping and can work as lunch or dinner. Pimp it out with some naan bread ๐Ÿ‘Œ
(Serves: 4)
1 tsp olive oil
4 chicken fillets, diced
100g red lentils
400g tin of chopped tomatoes
300ml chicken stock
200ml low-fat coconut milk
100g baby spinach
1 small onion, diced
1 clove of garlic, minced
1 thumb of ginger, finely diced
1 tsp chopped coriander
1 tsp cumin
1 tsp turmeric
1 tsp curry powder
1/2 tsp chilli powder
Salt and pepper
1. Add the onion, garlic and ginger to a heated pan with olive oil and cook until softened
2. Add the chicken, coriander and spices and fry on medium heat until the chicken is cooked through
3. Add the chopped tomatoes, stock, lentils and coconut milk and and bring to the boil while stirring
4. Reduce the heat and simmer for about 15 minutes. Add water if it’s too thick and season to tase
5. Stir in the spinach until it’s wilted
6. Serve on a bed of rice