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

Lentil and pumpkin vindaloo

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

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

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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