Serves 2/3.
Ready in about 30mins.

Ingredients:
1 tbsp sunflower oil
2 tsp mild curry paste
2 large chicken breasts, cut into small pieces
2 medium-sized sweet potatoes, peeled and cut into small pieces
4 tbsp red split lentils
300ml chicken stock
400ml can coconut milk
175g frozen peas

Method:

• Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.

• Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.