Indian Chicken & Creamy Red Lentil Curry

While the pumpkin is roasting, finely chop the brown onion. Finely grate the ginger. Roughly chop the tomato. Cut the chicken thigh into 2cm chunks. Rinse the red lentils.

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 mediumhigh 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 and vegetable stock. Stir to combine.

Add the tomato and red lentils to the saucepan 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 are softened, 20-22 minutes. Stir through the chicken, baby spinach leaves and roasted pumpkin and 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 mini flour tortilla to the pan and cook until golden, 1-2 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining tortillas (see ingredients list).