Chicken and pumpkin curry with feta

Ingredients for 2 servings:

• 400 g Hokkaido pumpkin(s)
• 300 g chicken breast fillet(s)
• 120 g spinach, frozen
• 100 g feta cheese
• 80 g peas, frozen
• 60 g red lentils or double the amount of chickpeas
• 250 ml vegetable stock, for chickpeas 150 ml
• 30 g walnuts
• 1 ½ tbsp cream cheese, spicy, preferably Buko Tuscany
• 1 piece(s) ginger, walnut-sized
• 1 garlic clove(s)
• 1 tsp curry
• salt and pepper
• coriander
• cumin

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

simple, quick and low in calories

Thaw the spinach. Rinse the pumpkin and chicken breast, pat dry, and cut into 1 cm cubes. Peel and finely chop the ginger and garlic clove. Roughly chop the walnuts. Cut the feta into 0.5 cm cubes. Heat the oil in a pan and brown the chicken breast cubes all over, season lightly with salt and pepper, and remove from the pan. Add the ginger, garlic, nuts, and pumpkin cubes to the pan and brown all over, then deglaze with the vegetable stock. For the lentil version, add the lentils and simmer with the lid closed for 10 minutes. Add the cream cheese, meat cubes, spinach, peas, curry, coriander, cumin, and pepper, and bring back to a simmer. Finally, stir in the feta and serve on deep plates. Be sparing with the salt, as the feta and spicy cream cheese usually have enough salt. If you want, you can also chop up a banana.