Chickpea and lentil curry recipe

Chickpea and lentil curry

126 ratings

Prep Time:5 mins

Cooking Time:25 mins

Serves:4 Adults

Feel like a takeaway without the guilt? Try this quick, tasty and super healthy curry!

Ingredients

1 tablespoon of vegetable oil
1 medium onion, peeled and diced
2 cloves of garlic, peeled and crushed or finely chopped
1 tin of chopped tomatoes (400g / 14oz.)
2 teaspoons of curry powder
2 teaspoon of ground ginger
1 tin of drained chickpeas (400g / 14oz.)
1 medium tomato, roughly chopped
1 medium red pepper, d-eseeded and diced
100g / 3½oz. red lentils
240g / 8½oz. of basmati rice
300g / 10½oz. of spinach
1 low salt vegetable stock cube dissovled in 500ml of boiling water

Method

Heat the oil in a non-stick saucepan and when hot, add the onion. Fry until softened.
Next add the garlic, tomatoes, curry powder and ginger and cook for another 2-3 minutes
Add the chickpeas, tomato, red pepper, stock and lentils and cook for a further 15 minutes over a medium heat, stirring occasionally
In the meantime, cook rice according to packet instructions, omitting any salt
After your curry has simmered for 20 minutes, add the spinach leaves and let them wilt into the curry for the remaining 5 minutes of cooking time
Drain the rice and serve alongside the curry

What you will need

Can opener
Chopping board
Chopping knife
Cutlery
Frying pan
Kitchen scales

"Chickpeas are an excellent source of protein"

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