I cannot believe how easy this is to make and it tasted sooo good. I've used a curry paste available from the supermarket to cut down the need for loads of different spices, don't be afraid to take a shortcut here and there if it gets you back cooking in the kitchen. For a vegetarian version, leave out the chicken and add some roasted butternut squash.

Chicken and Lentil Curry (serves 4)

• 250g yellow split lentils
• 2 onions sliced
• 3 cloves garlic minced
• 1 Thumb sized piece of ginger grated
• 1 tbsp. garam masala
• ½ tsp. turmeric
• 2 tbsp. curry paste from a jar
• 1 x 400g tin chopped tomatoes
• 1 x 400g tin coconut milk
• 1 tsp. sugar
• Fresh coriander to garnish.

Method:

1: Soak the lentils in cold water for 30 minutes and then drain.

2: fry the onions in some oil over a low heat for 12 minutes, add the garlic and ginger then cook for another 4 minutes. Add in the spices and curry paste then cook for 1-2 minutes. Pour in the tomatoes and stock then the lentils and chicken, stir well and bring up to a simmer. Season with salt and pepper then pop on a lid and cook over a low heat for 40-50 minutes.

3: remove the lid and cook for a further 20 minutes until the sauce has thickened, check the seasoning then add sugar to taste. Serve with some rice and a garnish of fresh coriander.