Lentil and pumpkin vindaloo
Spicy, fragrant and delicious lentil and pumpkin vindaloo from Australian Women's Weekly.
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Ingredients
- 3/4 cup (150g) red lentils
- 500 grams pumpkin, chopped coarsely
- 700 grams thigh fillets, sliced thickly
- 1 white onion (150g), chopped coarsely
- 4 centimetre piece fresh ginger (20g), grated
- 2 cloves garlic, crushed
- 1 tablespoon peanut oil
- 1/4 cup (75g) vindaloo curry paste
- 1 2/3 cup (400ml) coconut cream
- 250 grams baby spinach leaves
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