Quick & Easy

Chicken, lentil and pumpkin curry

This slow-cooked curry is divine served with a dollop of yoghurt and warm chapatis.
chicken, lentil and pumpkin curry
7H 40M



1.Rinse lentils under cold water until water runs clear; drain. Heat oil in large frying pan; cook onion, garlic and ginger, stirring, until onion softens. Add spices and chilli; cook, stirring, until fragrant. Add stock; bring to the boil.
2.Pour stock mixture into 4.5-litre (18-cup) slow cooker; stir in chicken, undrained tomatoes, pumpkin and lentils. Cook, covered, on low, 7 hours.
3.Stir in coconut milk; cook, covered, on high, 15 minutes, stirring once. Stir in spinach and coriander. Season to taste.

Suitable to freeze at the end of step 2.


Related stories