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Chickpea and lentil curry

 128 ratings

Prep Time:5 mins

Cooking Time:25 mins

Serves:4 Adults

Chickpea and lentil curry

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


  • 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


  1. Heat the oil in a non-stick saucepan and when hot, add the onion. Fry until softened.
  2. Next add the garlic, tomatoes, curry powder and ginger and cook for another 2-3 minutes
  3. Add the chickpeas, tomato, red pepper, stock and lentils and cook for a further 15 minutes over a medium heat, stirring occasionally
  4. In the meantime, cook rice according to packet instructions, omitting any salt
  5. 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
  6. 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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