Butternut squash and chickpea curry
Try this chickpea and squash coconut curry for a healthy, vegetarian midweek meal. Alpro coconut milk has less saturated fat and calories than regular
Tahini chicken chilli con carne with kidney beans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 200g wild rice
- 1 tsp rapeseed oil
- 1 onionfinely chopped
- 2 garlic clovesfinely chopped
- 2 green chilliesdeseeded and finely chopped
- 25g corianderstalks and leaves separated, and finely chopped
- 4 tbsp tahini
- 3 large chicken breasts
- 400g can kidney beans
- 300ml chicken stock
- 200g baby spinach
- 1 limejuiced
- 100g full-fat greek yogurt
Nutrition: per serving
- kcal576
- fat20.6g
- saturates7.6g
- carbs72.6g
- sugars15.4g
- fibre13.6ghigh
- protein18.4g
- salt0.07g
Method
step 1
Cook the rice following pack instructions.
step 2
Meanwhile, heat the oil in a large pan over a medium heat and cook the onion for 4-5 mins or until beginning to soften. Season, then add in the garlic, most of the chilli and the coriander stalks. Stir for 1 min, then add the tahini and stir to combine.
step 3
Add the chicken, kidney beans (including the liquid from the can) and chicken stock. Bring to the boil, then simmer over a low heat for 20 mins, covering with a lid halfway through and stirring occasionally. Check the chicken is cooked and remove using tongs before shredding on a plate. Tip back into the pot along with most of the coriander leaves, the spinach and half the lime juice. Stir over a low heat for 2 mins to wilt the spinach, then cover with a lid and remove from the heat.
step 4
Stir the remaining coriander leaves, chilli and lime juice into the yogurt, and season to taste. Serve the stew with the cooked rice and a dollop of the coriander yogurt.
