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Photograph of Chickpea and Red Lentil Curry with Fresh Spinach and Coriander

Chickpea and Red Lentil Curry with Fresh Spinach and Coriander

Course Dinner, Lunch, Supper
Keyword Chickpeas, Coriander, curry, dal, lentils, spinach
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Author Susan

Ingredients

  • 1 tablespoon olive or vegetable oil
  • 250g – 300g/2 onions, peeled and sliced
  • 100g/1 carrot, trimmed and finely chopped
  • 16g/4 cloves of garlic, peeled and finely chopped
  • 20g peeled ginger, finely chopped
  • ¼ – ½ teaspoon chilli flakes, to taste
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 400g tinned coconut milk
  • 400g chickpeas, drained and rinsed
  • ¾ cup/270g red lentils, rinsed
  • 750ml vegetable stock
  • ¾ teaspoon fine salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons garam masala
  • 100g baby spinach or kale, stems removed and roughly chopped
  • 20g – 30g fresh chopped coriander
  • Juice of ½ lime or lemon, roughly 1 tablespoon

To serve:

  • natural yoghurt or vegan alternative
  • chopped coriander
  • freshly cooked basmati rice - white or brown
  • naan bread
  • salad of tomatoes, cucumber and iceberg lettuce with lemon quarters on the side

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Cook the sliced onion in the oil, over a moderate heat, for 5 minutes until soft and lightly caramelised. Stir from time to time.

  3. Remove half the onion from the pan and set aside. Continue to cook the remaining half for a further 5 minutes, until slightly darker and a little crispy. Remove from the pan and set aside.

  4. Return the more lightly cooked onion to the pan and add the chopped carrot. Cook for a further 5 minutes.

  5. Add the finely chopped garlic and ginger and cook for 1 minute, until aromatic.

  6. Add the chilli flakes, curry, cumin, coriander and turmeric powders and cook for a further minute.

  7. Now add the coconut milk, rinsed chickpeas, red lentils, vegetable stock, salt and pepper and bring to a simmer.

  8. Cook for around 20 minutes to ½ an hour, or until the lentils are soft and have broken down.

  9. Stir in the garam masala and spinach or kale, and cook for a further 2 minutes for spinach or 5 minutes for kale. Taste and adjust seasoning.

  10. Just before serving, stir in the chopped coriander and lime or lemon juice

  11. Serve drizzled with natural yoghurt, the fried onions and some extra coriander. Eat as is or with rice or naan, a salad of tomatoes, cucumber and iceberg lettuce on the side, and some fresh lime or lemon slices.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • chopping board and knife
  • large frying pan/cast iron casserole
  • small bowls to set onion aside
  • sieve for the chick peas