Chickpea and Lentil Curry
As a meat eater, this is my favourite curry. Sounds boring, tastes delicious. Friends who tested this dish admitted they would never have chosen to cook this for their families, but it has become a firm family favourite.
- 1 tbsp olive oil organic, fairtrade
- 1 onions organic, peeled and diced
- 1 cloves garlic organic, crushed
- 3 tbsp korma curry paste organic
- 400 g chickpeas organic, fairtrade (pre- drained weight)
- 250 g red lentils organic, fairtrade
- 400 g reduced fat coconut milk organic
- 400 g chopped tomatoes organic, use tinned
- 300 g basmati rice organic, fairtrade
- 200 g spinach organic
- 1 lemons organic, fairtrade, juiced
- Heat the oil in a large pan and fry the onion and garlic for 2 minutes over a medium heat.
- Stir in the curry paste and fry for 1 minute.
- Drain and rinse the chickpeas, then add with the lentils, coconut milk and chopped tomatoes.
- Bring to a boil then simmer for 30 minutes until the lentils are soft, stirring occasionally. Add a little water if necessary
- Put the rice on to cook as per the packet instructions.
- Stir the spinach and lemon juice through the curry and serve with the rice.
Not all eating at the same time or in a hurry? This curry can be prepared in advance and re-heated. It can be frozen for 3 months
Calories: 613kcal | Carbohydrates: 83g | Protein: 27g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 339mg | Potassium: 366mg | Fiber: 10g | Sugar: 10g | Vitamin A: 5300IU | Vitamin C: 49.5mg | Calcium: 110mg | Iron: 5mg