Easy lentil and chickpea curry
This vegan lentil and chickpea curry is packed with flavour and very satisfying. It’s also super-simple to make, using mostly store cupboard ingredients.
Each serving provides 542 kcal, 17g protein, 59.2g carbohydrate (of which 19.1g sugars), 23.3g fat (of which 15.3g saturates), 13.1g fibre and 0.68g salt.
Ingredients
- 300²µ/10½´Ç³ú basmati rice
- 2 tsp vegetable oil
- 2 onions, sliced (or 2 mugs frozen onion)
- 2 garlic cloves, finely grated or crushed (or 2 tsp ready chopped garlic)
- 2 tbsp medium curry powder
- 400g tin chopped tomatoes
- 400ml tin lighter coconut milk
- 400g tin green lentils, drained and rinsed
- 400g tin chickpeas, drained and rinsed
- 240g/8½oz baby spinach leaves
- 2 tbsp mango chutney
- 1 lime, zest and juice
- 2 tbsp roughly chopped fresh coriander
Method
Bring a pan of water to the boil. Add the rice, stir well and return to a simmer. Cook for 12–15 minutes until tender, then drain and return to the pan to steam.
Meanwhile, heat a large, wide, lidded pan until hot. Add the oil and onions and stir well, then cover and cook over a medium heat for 5–6 minutes, stirring occasionally, until softened and just coloured.
Stir in the garlic and curry powder and cook for a minute, then add the tomatoes and coconut milk, stir well and bring to the boil. Stir in the lentils and chickpeas and return to a simmer. Cook for 10 minutes until slightly thickened.
Stir in the spinach leaves, mango chutney, lime zest and juice with half the coriander and cook for another minute until the spinach wilts.
Scatter the remaining coriander over the top and serve with the rice.
Recipe Tips
You can add cooked meat or fish to this dish. Add 75g/2⅔oz per person of cooked chicken, beef, cod, salmon or prawns and simmer for 2–3 minutes until hot through.
You can also add 85g/3oz frozen peas, sweetcorn or spinach per person, or any roasted vegetables. Bring to a simmer and cook for 2–3 minutes until hot through.
Any leftovers will keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. If frozen, defrost fully in the fridge overnight. To serve, tip the curry into a saucepan and reheat gently, stirring occasionally, until piping hot throughout.
