Quick & Easy

Lentil and pumpkin vindaloo

Spicy, fragrant and delicious lentil and pumpkin vindaloo from Australian Women's Weekly.
Lentil and pumpkin vindaloo



1.Cook lentils in large saucepan of boiling water, uncovered, until just tender; drain. Boil, steam or microwave pumpkin until just tender; drain.
2.Combine chicken, onion, ginger and garlic in large bowl.
3.Heat oil in wok; stir-fry chicken mixture, in batches, until chicken is just browned.
4.Stir curry paste in wok until fragrant. Return chicken mixture to wok with lentils, pumpkin and coconut cream; cook, stirring, until sauce thickens slightly and chicken is cooked through.
5.Remove from heat. Add spinach; toss gently until spinach just wilts.

You can substitute any bottled curry paste for the fiery vindaloo.


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