Name: Chickpea & Brown Lentil Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 300 g Lentils (brown, rinsed); 400 g Chickpeas (canned, drained & rinsed); 2 tbsp Oil (neutral); 1 large Onion (finely chopped); 4 cloves Garlic (minced); 1 tsp Ginger (grated); 1 fresh Green Chilli; 1 tsp Mustard Seeds; 0.5 tsp Cumin Seeds; 1 tsp Ground Cumin; 1 tsp Ground Coriander; 0.5 tsp Turmeric Powder; 1 tsp Paprika; 0.5 tsp Garam Masala; 400 g Chopped Tomatoes (tinned); 300 ml Water; 1 tbsp Tomato Purée; Salt (to taste); 0.5 Lemon Juice; 1 handful Fresh Coriander (chopped)

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Recipe

Chickpea & Brown Lentil Curry

5 from 1 vote

Prep: 10

Cook: 35

Total Time 45

Servings:

A rich, comforting legume curry combining hearty brown lentils with nutty chickpeas in a spiced tomato-coconut sauce, finished with fresh herbs and a hint of lime to brighten.

Nutrition: per serving

Calories540kcal

Carbs83g

Fat11g

Saturates1g

Sugars11g

Protein30g

Fibre33g

Ingredients

Instructions

In a medium saucepan, cook the Brown Lentils in water until just tender, then drain and set aside.
Heat Oil in a deep pan, add Mustard Seeds and Cumin Seeds and wait until they pop, then add Onion and sauté until soft.
Add Garlic, Ginger and Green Chilli and stir 1 minute until fragrant.
Add Ground Cumin, Ground Coriander, Turmeric Powder and Smoked Paprika, stir for 30 seconds to toast spices.
Stir in Tomato Purée and then Chopped Tomatoes, cooking until the mixture thickens slightly.
Pour in the Water, bring to a gentle simmer.
Add the drained Brown Lentils and Chickpeas, cover partially and simmer 10-15 minutes until sauce thickens.
Stir in the Salt, Lime Juice & Zest and Fresh Coriander.
Sprinkle Garam Masala over the top, fold gently, adjust seasoning and serve hot.

Nutrition: per serving

Ingredients

Instructions

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