Chicken, lentil and pumpkin curry
This slow-cooked curry is divine served with a dollop of yoghurt and warm chapatis.
- 7 hrs 40 mins cooking
- Serves 6
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Ingredients
Chicken, lentil and pumpkin curry
- 2/3 cup (130g) dried brown lentils
- 2/3 cup (130g) dried red lentils
- 1 tablespoon vegetable oil
- 1 large brown onion (200g), chopped finely
- 2 clove garlic, crushed
- 2.5 centimetre (1 inch) piece fresh ginger (10g), grated
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 2 teaspoon black mustard seeds
- 1 teaspoon ground turmeric
- 1 fresh long red chilli, chopped finely
- 3 cup (750ml) chicken stock
- 1 kilogram (2 pounds) chicken thigh fillets, chopped coarsely
- 400 gram (14½ ounces) canned diced tomatoes
- 500 gram (1 pound) pumpkin, chopped coarsely
- 1 1/4 cup (270ml) canned coconut milk
- 155 gram (5 ounces) baby spinach leaves
- 1/2 cup coarsely chopped fresh coriander (cilantro)
Method
Chicken, lentil and pumpkin curry
- 1Rinse 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.
- 2Pour stock mixture into 4.5-litre (18-cup) slow cooker; stir in chicken, undrained tomatoes, pumpkin and lentils. Cook, covered, on low, 7 hours.
- 3Stir in coconut milk; cook, covered, on high, 15 minutes, stirring once. Stir in spinach and coriander. Season to taste.
Notes
Suitable to freeze at the end of step 2.
