Indian Chicken & Creamy Coconut Red Lentil Curry

While the pumpkin is roasting, finely chop the brown onion. Finely grate the ginger. Cut the chicken thigh into 2cm chunks. Rinse the red lentils. Thinly slice the courgette into half-moons.

In a medium saucepan, heat a drizzle of olive oil over a high heat. Add the chicken and cook, tossing, until browned and cooked through, 3-4 minutes. Season with salt and pepper and transfer to a plate. Return the pan to a medium-high heat with a drizzle more olive oil, then add the onion and cook until soft, 3-4 minutes. Add the ginger, mild North Indian spice blend and a pinch of chilli flakes (if using). Cook, stirring, until fragrant, 1 minute. Add the water, coconut milk, tomato paste and the crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine.

Add the red lentils and courgette to the saucepan along with a pinch of salt and pepper. Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook until the lentils and courgette are softened, 20-22 minutes. Stir through the chicken and roasted pumpkin until warmed through. Season to taste with salt and pepper. TIP: If the curry looks a little dry at any point, just add a splash of water.

When the curry has 5 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. When the oil is hot, add a tortilla wrap and cook until golden, 1-2 minutes each side. Repeat with the remaining tortilla wraps.