Lentil & Chickpea Curry

A delicious lentil & chickpea curry which contains 2 of your 5 a day!

Serves 8

Spray rapeseed oil
1 large onion, chopped
1 medium sweet potato, diced
3 medium carrots, diced
1 cup red lentils
2 cloves garlic, chopped
2 teaspoon medium curry paste or powder
1 x 400g can chopped tomatoes
1 x 400g can chickpeas, rinsed and drained
1 x 200g can light coconut milk
300ml vegetable stock
200g spinach, frozen
1 red chilli, finely chopped
Freshly ground black pepper

1. Heat a large pan and spray with the rapeseed oil. Add the onions, potatoes, carrots and garlic and fry for 5 minutes until starting to soften.

2. Stir in the curry paste/powder, red lentils and stock and allow to cook for 15 minutes.

3. Add the tomatoes, chickpeas, chilli and coconut milk. Bring to the boil, cover and simmer gently for 15-20 minutes (adding more water or stock if necessary).

4. Towards the end of cooking time stir the spinach into the vegetable mixture, heat through.

 

Serve with cucumber raita (see recipe below).

 

CUCUMBER RAITA

½ cucumber, diced
4 tablespoons chopped fresh mint (or mint sauce)
300ml natural bio yogurt

Mix the cucumber with the mint and yogurt, then season to taste.
Spoon into a small dish and chill until ready to serve.

 

This great tasty curry can be made using your store cupboard ingredients!