Name: Lentil and pumpkin vindaloo
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3/4 cup (150g) red lentils; 500 gram pumpkin, chopped coarsely; 700 gram thigh fillets, sliced thickly; 1 white onion (150g), chopped coarsely; 4 centimetre piece fresh ginger (20g), grated; 2 clove garlic, crushed; 1 tablespoon peanut oil; 1/4 cup (75g) vindaloo curry paste; 1 2/3 cup (400ml) coconut cream; 250 gram baby spinach leaves

Ingredients

3/4 cup (150g) red lentils

500 gram pumpkin, chopped coarsely

700 gram thigh fillets, sliced thickly

1 white onion (150g), chopped coarsely

4 centimetre piece fresh ginger (20g), grated

2 clove garlic, crushed

1 tablespoon peanut oil

1/4 cup (75g) vindaloo curry paste

1 2/3 cup (400ml) coconut cream

250 gram baby spinach leaves

Method

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.
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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