ANOTHER DAY, ANOTHER OUTFIT …
– 1 glass red lentils
– 200g pumpkin
– 1 chicken breast
– 1/2 glass chicken stock (without salt)
– 1 tsp curry paste (mild)
– 1/2 tsp paprika
– 200ml coconut milk
– 2 handfuls of spinach.
– 100g of rice (I used brown rice)
– 1 onion
Cook lentils and rice according to instructions.
Cut pumpkin in to small squares; Wash and slice thinly spinach; Cut chicken breast in to small squares and cut the onion.
Add 2 tbsp of coconut milk on to the frying pan with curry paste and fry for 2 minutes; add onion and paprika and fry for another 2 minutes.
Add pumpkin in to the pan with the chicken and fry for around 3 minutes then add the rest of the coconut milk and chicken stock. Bring to the boil and simmer for 5 minutes.
Add lentils and simmer until pumpkin is cooked (another 5 minutes). Add spinach just as you finished cooking.
Serve with rice.