Slow Cooked Chicken, Lentil and Pumpkin Curry
2/3 cup of dried brown Lentils
2/3 cup of dried red Lentils
1 tablespoon of vegetable oil
1 large brown onion (200g) chopped finely
2 garlic cloves crushed
2.5 cm piece of fresh ginger (10g) grated
2 teaspoons of ground cumin
2 teaspoons of ground coriander
2 teaspoons of black mustard seeds
1 teaspoon of ground turmeric
1 fresh long red chili chopped finely
3 cups chicken stock (750ml)
1kg of chicken thigh fillets chopped coarsely
400g canned diced tomatoes
500g butternut pumpkin chopped coarsely in medium pieces
1 1/4 cups canned coconut milk
155g baby spinach leaves
1/2 cup coarsely chopped fresh coriander
plain yoghurt for dressing
1. Rinse lentils under cold water until water runs clear; drain.
2. Heat oil in large frying pan; cook onion, garlic and ginger, stirring, until onion softens. Add spices and chili; cook, stirring, until fragrant. Add stock; bring to the boil.
3. Pour stock mixture into 4.5 litre slow cooker; stir in chicken, undrained tomatoes, pumpkin and lentils. Cook covered on low for 7 hours.
4. Stir in coconut milk; cook, covered on high, 15 minutes, stirring once. Stir in spinach and coriander. Season to taste. Top with plain yoghurt and chapattis.