Chicken, Lentil and Pumpkin Curry

womensweeklyfood.com.au

MaggieH

⅔ cup (130g) dried brown lentils

⅔ 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 ¼ cup (270ml) canned coconut milk

155 gram (5 ounces) baby spinach leaves

½ cup coarsely chopped fresh coriander (cilantro)

Directions at womensweeklyfood.com.au

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