Heat a large frypan with oil over high heat. Add chicken mince and cook for 2-3 minutes, breaking up lumps as you go.
2. Simmer the dhal
Add diced pumpkin and contents of the dhal kit. Cook for 1 minute, stir in coconut cream and 2 1/2 cups water. Bring to the boil, cover and simmer for 12-15 minutes or until pumpkin and lentils are tender (see notes).
3. Cook the rice
Place rice in a saucepan, cover with 1.5 x amount of water (see notes). Cover with a lid, cook over low heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.
4. Add tomatoes & spinach
Dice tomatoes and add to dhal along with spinach, allow spinach to wilt (see notes).
5. Finish and plate
Cut lemon into wedges. Season dhal with salt and pepper, if needed. Once lentils are tender, serve dhal over rice accompanied with a lemon wedge.
Take the lid off for the last 3-4 minutes of cooking if you prefer it more reduced.
Use the rice tub to quickly measure up 1.5x amount of water.
Leave the tomatoes fresh if you prefer.
Chicken mince, 600g
Diced pumpkin, 1/2 bag (400g) *
Dhal kit, 1 packet
Coconut cream, 400ml
Basmati rice, 1 tub (300g)
Baby spinach, 1 bag (60g)
From your pantry
Oil (for cooking), salt, pepper