📋 Easy Lentil and Chickpea Curry
This easy lentil and chickpea curry is not only delicious, packed with protein and bursting with flavour but it only takes 1 hour to make!
Servings 6
Calories 398kcal
Equipment
Ingredients
- 1 tablespoon sunflower oil
- 1 large onion diced.
- 1 tablespoon ginger and garlic paste.
- 1 red chilli finely chopped.
- 1 teaspoon mild curry powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 400 g can chopped tomatoes.
- 1.4 litres vegetable stock
- 400 g red split lentils
- 1 400 g can chickpeas rinsed and drained.
- 180 g chopped baby spinach.
- Freshly ground black pepper
Instructions
- Heat the oil over a medium heat in a large casserole pot. Sauté onion until softened. About 5 minutes.
- Stir in the ginger and garlic paste, chilli, curry powder, turmeric, and salt. Fry for 1 minute.
- Add the chopped tomatoes, vegetable stock and red lentils.
- Bring to a boil, reduce heat, cover with a loose lid, and leave to simmer gently for about 30 mins. Check and stir from time to time so lentils don’t stick to the bottom of the pan. Add more water if required until curry has thickened.
- Remove lid. Stir in the drained chickpeas and spinach and cook for about 5 minutes until spinach has wilted and chickpeas are cooked through. Season again if required.
- Serve with basmati rice or naan breads.
Nutrition
Calories: 398kcal | Carbohydrates: 65g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 519mg | Potassium: 1189mg | Fiber: 27g | Sugar: 7g | Vitamin A: 3011IU | Vitamin C: 31mg | Calcium: 128mg | Iron: 9mg