A hearty and flavorful plant-based curry combining chickpeas and lentils in a rich coconut milk sauce with aromatic spices, perfect for a satisfying dinner.

indian

Nutrition

Provides high protein and fiber from legumes, healthy fats from coconut milk, and essential vitamins from vegetables and leafy greens.

Calories	395 kcal
Energy	1653 kJ
Protein	17 g
Total Fat	18 g
Saturated Fat	13 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	3 g
Cholesterol	0 mg
Carbohydrate	35 g
Sugars	11 g
Dietary Fibre	12 g
Sodium	550 mg

*per serving

VeganVegetarianGluten FreeDairy FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeHigh ProteinHigh FibreNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnercurryveganvegetarianmeal prepmain courseone potstovetop

Chickpea and Lentil Curry

The Veg Space (Kate Ford)

4

Name: Chickpea and Lentil Curry — Tasty Bites
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tbsp Rapeseed Or Sunflower Oil; 1 Red Onion; 1 Red Pepper; 2 cloves Garlic (or 1 tsp garlic paste); thumb-sized piece Fresh Ginger (or 2 tsp ginger paste); 1 - 2 Fresh Chillis; Spices (EITHER 1 tsp each of garam masala, ground coriander, ground cumin and turmeric, OR 3 tsp curry powder); 400 g Tin Chopped Tomatoes; 400 g Tin Chickpeas; 400 g Tin Lentils; 400 ml Tin Coconut Milk; 1 Lemon; Handful Baby Spinach; Handful Fresh Coriander

servings

0

per serve

0

minutes

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Ingredients

2 tbsp Rapeseed Or Sunflower Oil

1 Red Onion

1 Red Pepper

2 cloves Garlic or 1 tsp garlic paste

thumb-sized piece Fresh Ginger or 2 tsp ginger paste

1 - 2 Fresh Chillis

Spices EITHER 1 tsp each of garam masala, ground coriander, ground cumin and turmeric, OR 3 tsp curry powder

400 g Tin Chopped Tomatoes

400 g Tin Chickpeas

400 g Tin Lentils

400 ml Tin Coconut Milk

1 Lemon

Handful Baby Spinach

Handful Fresh Coriander

Equipment

Large casserole dish or deep frying pan

Can Opener

Colander or strainer

Instructions

Heat the oil in a large casserole dish or deep frying pan.

Peel and finely slice the red onion, then fry gently for 2-3 minutes.

Trim and finely slice the red pepper and add to the pan, along with the garlic, ginger and chilli. Cook for a further 2-3 minutes.

Add the spices and stir until fully combined.

Add the tinned tomatoes, then refill the empty tin half way with water (a further 200ml) and add to the pan.

Drain and rinse the chickpeas and lentils and add to the pan. Season generously with salt and black pepper.

Bring to the boil then reduce to a simmer. Cook for 6-8 minutes until the liquid has reduced and the curry is fairly dry.

Add the coconut milk and simmer for a further 3-4 minutes until thick and creamy.

Stir through the lemon juice and baby spinach, and serve sprinkled with chopped coriander.