Lentil Chickpea Curry!
A delicious and easy lentil chickpea curry which is the perfect dinner idea for the every day, super easy and adaptable!
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Servings: 6 people
Ingredients
- 2-3 tbsp olive oil
- 2 medium onions (finely chopped)
- 1 red pepper (chopped)
- 3+ garlic cloves (finely chopped)
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cayenne pepper
- 400 g tin chopped tomatoes
- 400 g tin full-fat coconut milk
- 400 g tin lentils (drained)
- 400 g tin chickpeas (drained)
- 200 g frozen spinach
- 2 tbsp lemon juice
- salt & pepper
Instructions
- Grab a large saucepan or frying pan and heat the oil on a medium heat
- Add the finely chopped onion and fry until softened
- Add the red pepper, garlic, curry powder, cumin, coriander, and cayenne pepper and fry for a couple of minutes
- Add the chopped tomatoes, coconut milk, chickpeas and lentils and mix
- Simmer for 15-20 minutes until the chickpeas and lentils have softened
- Add the frozen spinach, lemon juice and season with salt and pepper to your liking
- Simmer for a further few minutes until ready to serve
Notes
- This will last for 3-4 days in the fridge once cooked and cooled, or it can freeze for 3 + months
- You can swap and change the spices to what you fancy to make it how you like it
- I used the green lentils in a tin and drained the water, and I used the chickpeas in the tin and drained the water
- Serve it how you like!!