Lakeland Lakeland Hard Anodised Lidded Casserole Pan 3L - 20cm

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The contrast of the matt, hard anodised exterior crowned with a mirror polished stainless steel lid is a really striking combination. But beyond their good looks, these durable pans cook beautifully, thanks to their energy-efficient, aluminium construction they offer ultra-fast heat conductivity, without causing hotspots that can ...more
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$24.75
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Recipe: Chicken, Lentil & Pumpkin Curry

Chicken, Lentil & Pumpkin Curry

Ingredients

SERVES 6

130g dried brown lentils

10g dried red lentils

1 tbsp vegetable oil

1 large brown onion, finely chopped

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

1 fresh long red chilli, finely chopped

750ml chicken stock

1kg chicken thigh fillets, chopped coarsely

400g tin chopped tomatoes

500g pumpkin, coarsely chopped

270ml coconut milk

155g baby spinach leaves

6 tbsp fresh coriander, coarsely chopped

Method

  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.

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