Chicken Currypot

A very simple 

And quick Chicken Curry
Well balanced and satisfying
(Made and tested 15 times)
2 servings


  • Nutritional Yeast (1 Tbsp)
  • Oil (1 Tbsp)
  • Potato (1 med)
  • Chicken Breast (300g)
  • Butternut Squash (200g)
  • Kale (2 handfuls)
  • Red Lentils (1/2 cup)
  • Stock (2 cups)
  • Onions (2 med)
  • Medium Curry Powder (2 Tbsp)


Pit 1 Tbsp of oil in a large pan
Chop 2 med onions and add to the pan and cook slowly until soft
Add 2 Tbsp of medium curry powder and stir into the onions then turn off the heat
Chop 1 med potato and add to the pan
Chop 200g of butternut squash and add to the pan
Reheat cover the pan and sweat on low for a few minutes
Boil a kettle and make 2 cups/500ml of stock
Add the stock to the pan and bring to a bubble turn down and simmer
Add 1/2 cup of red lentils to the pan and cover and simmer for 15 minutes
Chop 300g of chicken breast and drop into the pan
Add 1 Tbsp of nutritional yeast to the pan
Trim 2 handfuls of kale and add to the pan
Cook for another 10 minutes
Then leave to stand for 10 minutes...part of the process of cooking the chicken

Complete Combinations

Soft Cheese and Avo Toast​



Soft Cheese (Feta/Goats etc)
Wholemeal Bread
(1474 cals)

Rasp Porridge/Muesli



Plant milk
Sunflower seeds
Chia seeds
(1528 cals)


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