Chicken curry with Indian spiced cabbage

SERVES 4

● 2 tbsp olive oil ● 1 large onion, thickly sliced ● 2 garlic cloves, crushed ● 2 tbsp curry powder

● 4 boneless chicken thighs, cut into chunks ● 2 large carrots, thickly sliced ● 400g swede, cut into 2cm chunks ● 400g tin of chopped tomatoes ● 100g red split lentils ● 425ml hot vegetable stock ● 4 tbsp fresh coriander, chopped ● ½ tsp cumin seeds ● ½ tsp mustard seeds ● ½-2 green chillies (optional), finely sliced ● ½ tsp ground turmeric ● 1 small white cabbage (or other greens), sliced ● Juice of ½ lemon ● ½ tsp ground coriander PLACE 1 tbsp oil in a pan over a medium heat. Add the onion and garlic and cook gently, stirring regularly, until the onion softens. Stir in the curry powder and cook for a minute. Add the chicken and cook until it is sealed on all sides, stirring frequently. Add the carrots and swede, then tomatoes, lentils, stock and 3 tbsp of coriander, and stir well. Bring to the boil, turn the heat down and put the lid on. Simmer for half an hour, stirring occasionally. Remove the lid and cook for 20 minutes, or until the vegetables are soft and the liquid has reduced and thickened a little. Heat the rest of the olive oil in a non-stick pan over a medium heat and let the cumin and mustard seeds sizzle in it for 1 minute. Add the chillies (if using) and turmeric and fry for 1-2 minutes. Add the cabbage along with a splash of water, stirring well. Cover and cook for 4-5 minutes, then add the lemon juice and ground coriander. Serve with the curry and scatter over the remaining fresh coriander.