Serves: 4 PEOPLE
Preparation time: 10 MINS
Cook time: 35 MINS
In a small frying pan add a little oil then add the mustard seeds until they pop. Add the chicken, ginger, garlic, and red onion - cook until soft
Once softened, add the ground spices, lentils, chickpeas and red chilli then cook out for a further 3 minutes
Add butternut squash and cook for 5 minutes
Add the vegetable stock and tomatoes, bring to a gentle boil and simmer for 30 minutes until cooked. Finish with dale farm double cream
Season well and serve with fresh coriander and flatbread
4 chicken thighs (roughly chopped)
1 red onion (sliced)
1 butternut squash (diced)
100g red or green lentils (washed)
100g cooked chickpeas
1/2 tsp mustard seeds
1 red chilli
1 tbsp of ginger (grated)
1 clove of garlic
1 tsp ground coriander
1 tsp ground cumin
4 tomatoes (chopped)
1 tbsp tomato purée
500ml vegetable stock
150ml dale farm double cream
Coriander (chopped)
