Lentil & Chickpea Curry
Need a healthy dish that will keep the family happy and their taste buds satisfied? Try this lentil and chickpea curry dish!
Servings: 5
Calories: 613kcal
Cost: £1.13
Ingredients
- 1 onion, finely diced (£0.10)
- 2 tbsp fresh ginger, finely grated (£0.50)
- 4-5 garlic cloves, minced (£0.39)
- Fresh coriander (roughly chopped) (£0.55)
- 300 g green lentils, dry, rinsed (£1.35)
- 400 ml coconut milk (£0.85)
- 300 g fresh spinach £1.00
- 200-300 g white rice (£0.48)
- 400 g (1 can) 240g drained weight chickpeas, rinsed (£0.41)
Cupboard Essentials
- 1 tbsp olive oil
- Optional chilli flakes
- 1 tsp cumin
- Salt & pepper
- 1 litre vegetable stock
Instructions
- Start by adding the onion & oil into a large non-stick frying pan over a low/medium heat. Season with salt and pepper/chilli flakes. Gently fry for around 3 minutes.
- Then add the garlic, cumin and ginger to fry for a couple of minutes until fragrant.
- Pour the rinsed lentils, half of the coriander and stock into the pan, stir to combine and leave uncovered to simmer for 15 minutes.
- Add the coconut milk and spinach into the pan and season with salt and pepper. Stir to combine and cook for 10 minutes, until the lentils are fully cooked.
- Optionally roughly blend for a vibrant green colour, then add the chickpeas and heat through for 2 more minutes.
- Divide cooked rice into 5 containers, then the curry. Seal and freeze 3 servings and pop 2 in the fridge. Thaw in the fridge and reheat in the microwave for 2 minutes.
Notes
- Sauté the onions, garlic and ginger and allow the spices to bloom for added flavour.
- Add canned tomatoes or passata for richness and tanginess.
- Use coconut milk for creaminess or low-fat coconut milk for reduced calories and add lime juice for contrast and flavour. Serve with rice/or and naan bread.
Nutrition
Calories: 613kcal | Carbohydrates: 75g | Protein: 25g | Fat: 22g