Lentil and Chickpea Curry


Lentil and Chickpea Curry

  • Prep Time 2m
  • Cook Time 20m
  • Servings 4


  •  500 g frozen vegetables
  •  1 tsp fresh ginger, grated
  •  1 1/2 Tbsp curry powder
  •  1/2 Tbsp turmeric
  •  1 tsp chilli powder (optional)
  •  1 400-g tin lentils, drained and rinsed
  •  1 400-g tin chickpeas, drained and rinsed
  •  1 400-g tin coconut milk
  •  2 tsp tomato paste
  •  Salt, to taste
  •  Pepper, to taste


  • Heat a large frying pan over high heat.
  • Pour the frozen vegetables into the pan and stir as they defrost, about 3 minutes.
  • Add the ginger, curry powder, turmeric, and optional chilli powder and stir well to coat.
  • Cook for another 2 minutes, stirring frequently.
  • Add the lentils and chickpeas and stir to coat.
  • Spoon in the coconut milk and tomato paste and stir well.
  • Bring to a boil then simmer over medium heat, stirring frequently.
  • Add salt and pepper to taste.
  • Cook for another 5 to 10 minutes, or until the sauce has thickened slightly.

Recipe adapted from The Rose & Bean