Name: Chicken, lentil and pumpkin curry
Cook time: 460 min
Total time: 460 min
Yield: 6
Ingredients: 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)

Ingredients

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

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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