By Positively Jessica- Jessica Ward

CHICKEN, PUMPKIN AND LENTIL CURRY This curry is warming, rich and wholesome. The pumpkin adds a touch of sweetness, the lentils add a crunchy texture and the ginger adds a touch of subtle spice. If this curry is too spicy, stir in a spoonful of Greek yoghurt and you’ll have extra creaminess. I love having this curry with a side of rice, quinoa, vegetables or on a jacket potato. It is packed full of nutrients and protein, perfect for post-workout or alternatively eat in the evening with your family. This dish feeds up to four people and I can assure you it is a pumpkin pleaser and a family pleasure also! Popadoms and mango chutney would not go a miss either!



  • Sauté the onion in coconut oil until caramelised.
  • Add the chicken stock and herbs to the caramelised onion and stir well.
  • Add your diced chicken breast to this mixture and cook until the chicken is tender and cooked the whole way through.
  • Once the chicken is cooked, add in your lentils and chopped pumpkin and cook for a further 30 minutes on a low heat making sure to stir the mixture as it cooks; check it every 10 minutes. You want the consistency of the sauce to thicken and become wholesome.
  • At this stage, taste the curry and if this is too spicy, add a touch of yoghurt and stir well!
  • Serve your curry with a side of steamed white rice, steamed quinoa, steamed vegetables, potatoes or salad and enjoy!

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