Chicken, lentil and pumpkin curry | Women's Weekly Food
Taste the richness of a slow-cooked chicken, lentil, and pumpkin curry from Women's Weekly Food—perfect for warm nights and served with yoghurt and chapatis.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
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 cloves garlic, crushed
- 2 1/2 centimetre (1 inch) piece fresh ginger (10g), grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons black mustard seeds
- 1 teaspoon ground turmeric
- 1 fresh long red chilli, chopped finely
- 3 cups (750ml) chicken stock
- 1 kilogram (2 pounds) chicken thigh fillets, chopped coarsely
- 400 grams (14½ ounces) canned diced tomatoes
- 500 grams (1 pound) pumpkin, chopped coarsely
- 1 1/4 cup (270ml) canned coconut milk
- 155 grams (5 ounces) baby spinach leaves
- 1/2 cup coarsely chopped fresh coriander (cilantro)
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