LENTIL & Chicken CURRY

LENTIL CURRY

• 130g dried brown lentils

• 130g dried red lentils

• 1 tablespoon oil

• 1 large onion chopped finely

• 2 garlic cloves crushed

• 1 fresh red chilli

• 2.5cm ginger grated (1tbs roughly)

• 2tsp cumin

• 2tsp coriander

• 2tsp black mustard seeds

• 1 tsp turmeric

• 750ml chicken or vegetable stock

• 3 chicken breasts or 6 chicken thighs

• 400g tinned tomatoes

• 270ml coconut milk

• 500g pumpkin chopped chunks

• 155g baby spinach leaves

• 6 tbs fresh coriander

1. Rinse the lentils.

2. Heat the oil.

3. Fry the onions, garlic and ginger until softened.

4. Add spices and chilli until you can smell them.

5. Add the stock, chicken, tomatoes, dried lentils.

6. Transfer and cook in a slow cooker on low for 7 hours. Or, cook in the oven at 180 Celsius / gas mark 4 for around 45 minutes or until the meat and lentils are cooked through. 

7. Stir in the coconut milk and cook for another 15 minutes in slow cooker or 5 minutes in the over.

8. Stir in the spinach and coriander.

9. Season to taste.

This is from the Lakeland Slow Cooking cookbook.