Chicken, lentil and pumpkin curry

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Carolyn Robertson

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Serves: 4

Time to make: 6 hrs 10 mins

Hands-on time: 10 mins

Ingredients

1 onion, finely chopped
2 cloves garlic, crushed
2cm-piece fresh ginger, peeled, finely grated
1 tablespoon oil
1 tablespoon curry powder
¼ teaspoon turmeric
6 (500g) skinless boneless chicken thighs
1 fresh chilli, deseeded, finely chopped or ½ teaspoon dried chilli flakes (optional)
½ cup red lentils, drained, rinsed
400g can diced tomatoes
500g pumpkin, cut in chunks
3 cups spinach
½ cup fresh coriandercilantroX
2 cups salt-reduced liquid chicken stock
½ cup light coconut cream (we used Trident)

Stay Awake

1 Cook onion, garlic and ginger in oil until softened. Add curry powder and turmeric and cook for a few more minutes.

2 Transfer to the slow cooker. Add the remaining ingredients – adding stock and coconut cream last. Stir well. Cook on low for 6 hours.

3 Stir well. Leave to stand for 20 minutes before serving.

Serve with fresh coriander and rice.

Make it gluten free: Use gluten-free stock and check ground spices are gluten free.

Calories 357 cal

Kilojoules 1500 kJ

Protein 35 g

Total fat 13 g

Saturated fat 5 g

Carbohydrates 25 g

Sugar 10 g

Dietary fibre 7 g

Sodium 510 mg

Calcium 110 mg

Iron 6.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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