Chicken, lentil and pumpkin curry

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

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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)

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 357cal

Kilojoules 1500kJ

Protein 35g

Total fat 13g

–Saturated fat 5g

Carbohydrates 25g

–Sugars 10g

Dietary fibre 7g

Sodium 510mg

Calcium 110mg

Iron 6.5mg

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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