Chicken, lentil and pumpkin curry
Serves: 4
Time to make: 6 hrs 10 mins
Hands-on time: 10 mins
Total cost: $15.60 / $3.90 per serve
(at time of publication)
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 coriander
- 2 cups salt-reduced liquid chicken stock
- ½ cup light coconut cream (we used Trident)
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Instructions
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.
Serving suggestion
Serve with fresh coriander and rice.
Variations
Make it gluten free: Use gluten-free stock and check ground spices are gluten free.
Nutrition Info (per serve)
-
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
