Chicken, lentil and pumpkin curry

Chicken, lentil and pumpkin curry is a slow-cooked dish full of wonderful flavours and fragrances
Chicken, lentil and pumpkin curry
  • Rating:
  • Serves: 6
  • Cook Time: 3 hours 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 garlic, crushed
  • 2½ cm fresh ginger, grated
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp black mustard seeds
  • 1 tsp ground turmeric
  • 1 red chilli, finely chopped
  • 750 ml chicken stock
  • 1 kg chicken thighs, fillets, coarsely chopped
  • 400 g canned chopped tomatoes
  • 500 g pumpkin, or butternut squash, coarsely chopped
  • 130 g brown lentils, rinsed
  • 130 g red lentils, rinsed
  • 270 ml coconut milk
  • 155 g baby spinach
  • 6 tbsp fresh coriander, coarsely chopped

Tips and Suggestions

You can also make the curry in a slow cooker, just pour the stock mixture straight over the chicken, tomatoes and pumpkin and cook for 7 hours, turn the heat up to high and add the coconut milk, spinach and coriander for a further 15 minutes and then serve


1. Heat oil in a large frying pan; cook onion, garlic and ginger, stirring, until the onion has softened. Add the spices and chilli and cook, stirring, until fragrant. Add the stock and bring to the boil.

2. Stir in chicken, tomatoes, pumpkin and lentils, cover and cook over a very low heat on the hob for 3 hours.

3. Turn up the heat and stir in the coconut milk, spinach and coriander. Season to taste.

Recipe from Lakeland

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