Waitrose and Partners
Chicken, red lentil & spinach curry

Chicken, red lentil & spinach curry

5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 150g red split lentils, well rinsed
  • 1 tbsp sunflower oil
  • 1 onion, diced
  • 1 tbsp grated fresh root ginger
  • 3 garlic cloves, crushed
  • 1 tbsp medium curry powder
  • 5 dried (or fresh if available) curry leaves (about 5)
  • 2 tomatoes, roughly chopped
  • 500ml fresh chicken or vegetable stock
  • 400g leftover cooked chicken (or turkey), roughly shredded (about 400g)
  • 260g spinach
  • 2 250g packs microwave basmati rice
  • Squeeze lemon juice


  1. Put the lentils in a bowl; cover with cold water and set aside. Heat the oil in a large casserole or saucepan over a medium-high heat and add the onion, ginger and garlic with a pinch of salt. Fry for 8 minutes until turning golden. Stir in the curry powder, curry leaves, tomatoes and a good grinding of black pepper; cook for 2 minutes.

  2. Drain the lentils and add to the pan, along with the stock and 250ml cold water. Bring to the boil, then turn down to a simmer and cook for 20 minutes until the lentils are soft. Stir in the chicken or turkey and the spinach, cover and cook for another 3-4 minutes, until the spinach is wilted.

  3. Meanwhile, prepare the rice according to pack instructions. Check the seasoning of the curry, adding more salt, pepper and a squeeze of lemon juice to taste. Serve with the rice.

Cook’s tip

This curry offers a great way to use up leftover roast chicken or Christmas turkey. If you’d rather make the dish vegetarian, use chunks of roasted squash or lightly fried cubes of paneer instead.


Typical values per serving when made using specific products in recipe


2,447kJ/ 587kcals



Saturated Fat












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