4 servings
Prep: 10 mins,
Cooking: 35 mins
Savor exotic flavours of easy tender chickpea and lentil curry infused with aromatic spices and creamy texture. PARTNER CONTENT with Knorr.
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Ingredients (16)
45 ml | vegetable oil |
2 | onion — cubed |
1 | yellow pepper — cubed |
4 | tomatoes — ripe, chopped |
2 | garlic — cloves, crushed |
2.5 ml | red chilli powder |
5 ml | Rajah Mild & Spicy Curry Powder |
5 ml | cumin — seeds |
1 x 400 g | tinned tomatoes — chopped |
1 | knorr vegetable stock pot |
salt — to taste | |
pepper — to taste | |
2 x 400 g | chickpeas — tinned, drained |
1 x 400 g | can lentils — drained |
fresh coriander — chopped | |
2 | lemons — cut into squares |
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Good afternoon,
I am looking for an old Annette Kesler recipe her 3 meat soup recipe you publish in your magazine many years ago.
Many thanks
Carol