Chicken, Lentil & Pumpkin Curry

  • Serves : 10
  • Type : Main Course

This slow-cooked Chicken, Lentil & Pumpkin Curry is divine served with a dollop of yoghurt and warm chapatis for the perfect Eid celebrations.


  • 130g dried brown lentils 
  • 130g dried red lentils 
  • 1 tbsp  vegetable oil 
  • 2  cloves garlic crushed
  • 2.5cm fresh ginger  grated
  • 2 tsp  ground cumin 
  • 2 tsp  ground coriander 
  • 2 tsp black mustard seeds 
  • 1 tsp ground turmeric 
  • fresh long chilli finely chopped
  • 750ml chicken stock 
  • 1kg chicken thighs coarsely chopped
  • 400g tin chopped tomatoes 
  • 500g pumpkin coarsely chopped
  • 270ml coconut milk 
  • 155g  baby spinach leaves 
  • 6 tbsp fresh coriander coarsely chopped


  1. Rinse lentils under cold water until water runs clear drain and set aside.
  2. Heat oil in a large frying pan cook onion, garlic and ginger, stirring, until onion softens. Add spices and chilli and cook, stirring, until fragrant. Add the stock and bring to the boil.
  3. Pour stock mixture into 4.5 litre slow cooker stir in chicken, tomatoes, pumpkin and lentils. Cook, covered on low for 7 hours.
  4. Stir in coconut milk cook, covered, on high, for 15 minutes. Stir in spinach and coriander and season to taste. Serve with chapattis and plain yoghurt.