Chickpea and Lentil Curry
Ingredients
- 2 tablespoon rapeseed or sunflower oil
- 1 red onion
- 1 red pepper
- 2 cloves garlic or 1 teaspoon garlic paste
- thumb-sized piece fresh ginger or 2 teaspoon ginger paste
- 1-2 fresh chillis
- spices EITHER 1 teaspoon each of garam masala, ground coriander, ground cumin and turmeric, OR 3 teaspoon 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
Preparation
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.
