Lentil and Chickpea Curry
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Lentil and Chickpea Curry

Recipe by The Rose & Bean
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 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

Directions

  • 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.

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