Easy Chickpea Curry

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (302 g)
  • Calories 341.6
  • Total Fat - 19.9 g
  • Saturated Fat - 6.5 g
  • Cholesterol - 49.9 mg
  • Sodium - 1913.4 mg
  • Total Carbohydrate - 20.1 g
  • Dietary Fiber - 6.5 g
  • Sugars - 5.8 g
  • Protein - 21.7 g
  • Calcium - 48.5 mg
  • Iron - 3.3 mg
  • Vitamin C - 33.1 mg
  • Thiamin - 0.7 mg

Step 1

Put a large deep frypan or pot over medium heat and add a splash of olive oil and fry the onion until soft, then add the garlic and ginger and fry until fragrant.

Step 2

Add of all the spices including the salt and cook for a further two minutes or so and then add the tomatoes, sugar, lentils and coconut cream.

Step 3

Put the lid on and simmer over a low heat for about 15 minutes.

Step 4

Stir in the chickpeas, spinach and lemon juice and if you are adding other veggies, add them now and cook for a further three minutes or until the spinach is wilted.

Step 5

Serve with a dollop of Greek yoghurt (or for vegan or non dairy version use coconut cream) and a sprinkling of coriander.

Tips & Variations


No special items needed.

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