Description
A tasty vegetarian curry – fantastic treat any time of the week!
Ingredients
Scale
120g red split lentils
1 medium chopped onion
240 grams (drained weight) chickpeas
1 tin chopped tomatoes in own juice
Three cloves fresh garlic – peeled and crushed
A thumb size piece of ginger – finely chopped
2 tspns of turmeric
2 tspns of cumin
2 tspns of coriander leaf
1 fresh red chilli finely sliced
1 small dessert spoon of coconut oil for frying
Bag of spinach (optional)
Fresh coriander to garnish (optional)
Instructions
- Add the lentils to a pan and cover with water – the water should be about 2cm higher than the lentils.
- Bring to the boil and simmer as per instructions.
- In a separate pan add the garlic, onion, ginger and chilli and fry gently in the coconut oil until soft.
- Add the chickpeas and fry for a further 2 minutes.
- Add the chopped tomatoes, and the dried herbs and carry on cooking until soft.
- Add salt to taste.
- When the lentils are ready, add to the pan and remove from the heat.
- Add the spinach without cooking and allow it to wilt in the mixture stirring all the time.
- Garnish with fresh coriander and serve.
Notes
You can refrigerate for three days, or freeze for use later.
Why not batch cook, then you will have a quick weekend evening curry?
- Prep Time: 10
- Cook Time: 25
Nutrition
- Calories: 180