Lentil and pumpkin vindaloo

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

  • 30 mins cooking
  • Serves 4
  • Print


Lentil and pumpkin vindaloo
  • 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


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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