I work at ...


We are tailoring content specific to your business.



  • Onion 135.0 g
  • Ginger 10.0 g
  • Sunflower oil 80.0 ml
  • Robertsons Ground Cumin 4.0 g
  • Sweet potato 300.0 g
  • Chicken breast 375.0 g
  • Coconut milk 800.0 ml
  • Coriander 10.0 g
  • Lentils 200.0 g
  • Kale 150.0 g
  1. Preparation:

    • Dice the onion. Crush the ginger.
    • Peel and cube the sweet potato. Cube the chicken breast.
    • Roughly chop the coriander.
  2. Method:

    • In a large saucepan, fry the onion in the oil until soft, then add the Robertsons Ground Cumin, ginger and Robertsons Indian Spicy Lentil Dhal. Cook for 1 to 2 min (be careful not to burn the spices).
    • Add the Knorr Professional Tomato Pronto and leave to simmer for 5 min. Add the coconut milk, sweet potato and chicken. Cover and leave to simmer for 20 min or until vegetables and chicken are cooked.
    • Cook the lentils. Blanch and shred the kale. Add the lentils, coriander and kale to the curry, season to taste, and leave to simmer for 5 min.
  3. Chef's Tip:

    • Substitute kale with spinach.