Chicken, pumpkin & coconut curry
This curry is delicious and packed full of sweet, fresh and aromatic flavours. Enjoy it with basmati rice, naan bread or chapattis. Make it mild for the whole family to enjoy or add extra chilli to spice it up.
Ingredients
A butternut squash or medium pumpkin, peeled and chopped into bitesize chunks.
4 boneless chicken thighs, chopped into bitesize pieces
1 large onion
1 tsp Turmeric
1 tsp Cayenne Pepper or Chilli Flakes (optional)
Salt and Pepper
1 can coconut milk
250ml Chicken Stock
200g red lentils
120g Handfuls of washed baby spinach leaves
2 limes, juiced
150 g fresh coriander, roughly chopped
Method
Add 1 tbsp of the Spicy Stir Fry Oil to a heavy bottomed pan on a medium heat.
Add the chopped chicken thighs to the pan and cook for 5 minutes until the chicken is sealed and no more pink meat is visible.
Add another glug of Spicy Stir Fry Oil to the pan followed by the onions.
Cook on a medium heat until the onion starts to soften, add the turmeric, chilli flakes and some salt and pepper. Stir to combine.
Add the chunks of squash/pumpkin to the pan along with the coconut milk and stock.
Put the lid on the pan and cook on a low heat for 10 minutes.
Take the lid off and add the lentils.
Simmer on a medium heat for 30 minutes.
When the squash and lentils are soft and cooked through take the pan off the heat and stir in the spinach until it wilts.
Squeeze the lime juice into the pan and stir.
Serve with rice and a generous sprinkling of fresh coriander.
Preparation Time
20 minutes
Cooking Time
45 minutes
Serves
4-6
Top Tip
If you think your curry is getting too thick or sticking to the pan at any point, just add some more cold water.