Name: Chicken, lentil and pumpkin curry
Cook time: 460 min
Total time: 460 min
Yield: 6
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 clove garlic, crushed; 2.5 centimetre (1 inch) piece fresh ginger (10g), grated; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 2 teaspoon black mustard seeds; 1 teaspoon ground turmeric; 1 fresh long red chilli, chopped finely; 3 cup (750ml) chicken stock; 1 kilogram (2 pounds) chicken thigh fillets, chopped coarsely; 400 gram (14½ ounces) canned diced tomatoes; 500 gram (1 pound) pumpkin, chopped coarsely; 1 1/4 cup (270ml) canned coconut milk; 155 gram (5 ounces) baby spinach leaves; 1/2 cup coarsely chopped fresh coriander (cilantro)

Chicken, lentil and pumpkin curry

This slow-cooked curry is divine served with a dollop of yoghurt and warm chapatis.

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Serves 6

Cook

7H 40M

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 clove garlic, crushed

2.5 centimetre (1 inch) piece fresh ginger (10g), grated

2 teaspoon ground cumin

2 teaspoon ground coriander

2 teaspoon black mustard seeds

1 teaspoon ground turmeric

1 fresh long red chilli, chopped finely

3 cup (750ml) chicken stock

1 kilogram (2 pounds) chicken thigh fillets, chopped coarsely

400 gram (14½ ounces) canned diced tomatoes

500 gram (1 pound) pumpkin, chopped coarsely

1 1/4 cup (270ml) canned coconut milk

155 gram (5 ounces) baby spinach leaves

1/2 cup coarsely chopped fresh coriander (cilantro)

Method

1.Rinse lentils under cold water until water runs clear; drain. Heat oil in large frying pan; cook onion, garlic and ginger, stirring, until onion softens. Add spices and chilli; cook, stirring, until fragrant. Add stock; bring to the boil.

2.Pour stock mixture into 4.5-litre (18-cup) slow cooker; stir in chicken, undrained tomatoes, pumpkin and lentils. Cook, covered, on low, 7 hours.

3.Stir in coconut milk; cook, covered, on high, 15 minutes, stirring once. Stir in spinach and coriander. Season to taste.

Suitable to freeze at the end of step 2.
Note

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