Lentil, Pumpkin and Chicken Curry
Ingredients:
2/3 cup dried green lentils
2/3 cup dried red lentils
1 tablespoon macadamia or olive oil
1 large brown onion, chopped finely
2 cloves garlic, crushed
2.5 cm (1 inch) piece fresh ginger, grated
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons brown mustard seeds
1 teaspoon ground turmeric
1 fresh long red chilli, chopped finely
3 cups chicken stock
1kg chicken thigh fillets, chopped coarsely
400g canned diced tomatoes
500g pumpkin, chopped coarsely
1 ¼ cups (270ml) canned coconut milk
155g baby spinach leaves
½ cup coarsely chopped fresh coriander
Rinse lentils under cold water until water runs clear, drain. Pick out any discoloured lentils or stones and discard.
Heat oil in frying pan. Add onion, garlic and ginger and sauté until onion softens. Add all the spices and chilli and cook stirring until fragrant – about 1 minute. Add the stock and bring the mixture to the boil.
Pour the spiced stock mixture into the slow cooker and stir in chicken, undrained tomatoes, lentils and pumpkin. Cover and cook on low for 7 hours.
Stir in coconut milk. Turn heat to high and cook covered for 15 minutes, stirring once. Stir in spinach and coriander.
This recipe is from the Womens Weekly Slow Cooking Recipe Book
2/3 cup dried green lentils
2/3 cup dried red lentils
1 tablespoon macadamia or olive oil
1 large brown onion, chopped finely
2 cloves garlic, crushed
2.5 cm (1 inch) piece fresh ginger, grated
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons brown mustard seeds
1 teaspoon ground turmeric
1 fresh long red chilli, chopped finely
3 cups chicken stock
1kg chicken thigh fillets, chopped coarsely
400g canned diced tomatoes
500g pumpkin, chopped coarsely
1 ¼ cups (270ml) canned coconut milk
155g baby spinach leaves
½ cup coarsely chopped fresh coriander
Rinse lentils under cold water until water runs clear, drain. Pick out any discoloured lentils or stones and discard.
Heat oil in frying pan. Add onion, garlic and ginger and sauté until onion softens. Add all the spices and chilli and cook stirring until fragrant – about 1 minute. Add the stock and bring the mixture to the boil.
Pour the spiced stock mixture into the slow cooker and stir in chicken, undrained tomatoes, lentils and pumpkin. Cover and cook on low for 7 hours.
Stir in coconut milk. Turn heat to high and cook covered for 15 minutes, stirring once. Stir in spinach and coriander.
This recipe is from the Womens Weekly Slow Cooking Recipe Book