spinach, chickpea + lentil curry

As a family we are trying to eat more meat-free meals, replacing the meat with alternative proteins such as pulses and tofu. 

This simple curry is full of nutritious pulses, whilst being super cheap to make and full of lovely fragrant flavour. 

The troops lapped it up with rice and naans and have requested it again soon! One happy mum and tums 🙂  Enjoy, Mrs H.

Serves 4, smartpoints 9 (inc rice or a small naan)

ingredients:

1 onion, peeled and roughly chopped

2 cloves of garlic, peeled

5cm piece ginger, peeled 

400g Tin of chopped tomatoes

1 tbsp mild or medium curry powder (dependant on your taste)

400g Tin reduced fat coconut milk

Tin of chickpeas

4 tbsp red lentils

Small bag spinach


method:

Blitz together the onion, garlic, ginger and tinned tomatoes.

In a shallow casserole pan (with a lid) add a tsp of oil and turn the heat to medium. Add the curry powder and cook for a minute or so to release the fragrance. Add the tomato mixture and cook for another couple of minutes. 

Add the coconut milk, lentils and chickpeas and stir. Place a lid on and simmer on a low heat for 15 minutes or so until the lentils are cooked through. Keep an eye that the curry doesn’t stick and stir occasionally. 

Remove the lid and simmer for a further 5 minutes until the curry is nicely thickened. Season to taste and stir in the spinach. Turn off the heat. Place the lid back on for a minute or two until the spinach has wilted. 

Serve with brown rice, naan and a good dollop of mango chutney. 


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