Chicken, pumpkin and lentil curry

I have to admit that this was another meal originally concocted on the spot to avoid having to make a trip to the shops, well after my menu plan was over.

I know that it doesn’t look pretty, but man it tastes good! I think it’s my personal favourite of the moment – Peter agrees, Ellie squeals when you stop shovelling it in and even the boys both ate and enjoyed it  😀  Happy Mummy!

  • 4 chicken thighs, diced
  • 1 brown onion, finely diced
  • 2 cloves garlic, crushed
  • 1 medium red chilli, finely diced
  • 800g tin crushed tomatoes
  • 600g pumpkin, finely diced
  • 140g coconut cream
  • 2 x 400g tin brown lentils, drained and rinsed (or switch it up with 1 tin of black beans)
  • 1 tsp Massel chicken style stock powder
  • 2 tbsp ground coriander
  • 2 tbsp ground cumin
  • 2 tbsp olive oil
  • water

Heat the oil in a large frying pan. Fry the onion for a minute or two before adding the garlic and chilli. Cook, stirring for about a minute before adding the chicken.

Sprinkle the chicken with stock powder, coriander and cumin and stir well. Allow it to brown.

Add in the pumpkin and stir well to combine. Cook for 5 minutes, stirring occasionally.

Add the lentils and tomatoes plus about 1/4 a tin of hot water.

Reduce heat to low and allow to simmer for about 15 minutes.

Stir in the coconut cream and simmer for another 15 minutes (or longer if you’d like a thicker sauce).

Serve with brown rice.


This makes enough for 8-10 adult dinner serves and it freezes and thaws really well.


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