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Easy chickpea and lentil curry


Easy chickpea and lentil curry

Ingredients 16
Servings 4
Time 10 min

Ingredients

  • 45
    ml
    vegetable oil
  • 2
    onions - cubed
  • 1
    yellow pepper - cubed
  • 4
    ripe tomatoes - chopped
  • 2
    cloves
    garlic - crushed
  • 2.5
    ml
    red chilli powder - to taste
  • 5
    ml
    Rajah Mild & Spicy Curry Powder
  • 5
    ml
    cumin seeds
  • 1 x 400
    g
    tin chopped tomatoes
  • 1
    KNORR Vegetable Stock Pot
  • salt - to taste
  • pepper - to taste
  • 2 x 400
    g
    tin chickpeas - drained
  • 1 x 400
    g
    tin lentils - drained
  • fresh coriander - chopped, to garnish
  • 2
    lemons - cut into quarters
 

Method

35 min
 

Heat the oil in a pot and fry the onions until golden brown. Add the yellow and red peppers, and the fresh tomatoes, and cook for a further 10 minutes.


Add the garlic, all the spices and the tin of chopped tomatoes, then stir in the contents of the KNORR Vegetable Stock Pot. Season to taste with salt and pepper.


Simmer the sauce for 15 minutes, then stir in the drained chickpeas and lentils.


Cook gently for a further 5 minutes, or until the chickpeas and lentils are hot.


Tip into a serving dish, sprinkle with fresh coriander and top with the quartered lemons.

 

 

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