Global

Chicken & Red Lentil Curry Batch

Name: Chicken & Red Lentil Curry Batch
Cuisine: Global
Ingredients: 600g chicken thigh, diced; 1 tbsp olive oil; 2 onions, chopped; 3 garlic cloves; 1 tbsp grated ginger; 2 tbsp mild curry paste; 1 cup red lentils; 400ml light coconut milk; 400g chopped tomatoes; 2 cups spinach; Salt

A gently spiced, protein-rich curry that batch-cooks into five portions — lentils thicken it and it reheats like a dream.

Ingredients

600g chicken thigh, diced
1 tbsp olive oil
2 onions, chopped
3 garlic cloves
1 tbsp grated ginger
2 tbsp mild curry paste
1 cup red lentils
400ml light coconut milk
400g chopped tomatoes
2 cups spinach
Salt

Method

1
Brown the chicken in oil; add onion, garlic and ginger and soften.
2
Stir in the curry paste, then lentils, coconut milk and tomatoes.
3
Simmer 25 minutes until the lentils are soft.
4
Stir through the spinach off the heat.
5
Portion into 5 containers, cool fast, refrigerate within 2 hours.

Swaps & variations

Chickpeas for a veggie version
Serve with quick-cooled brown rice
Extra chilli if you like heat

Storing & freezing

Fridge 3–4 days; freezes 3 months. Reheat piping hot. Cook rice fresh or cool it fast and reheat once only.

Want meals like this matched to your goals and preferences?

Build my meal plan

More recipes to explore

Make this easier with Visionary

Scan any food in secondsPoint your camera at a meal or label and log it — no weighing, no database hunting.A MyFitnessPal alternativeHow Visionary compares on tracking, training and coaching — not just calorie counting.