Name: Easy Lentil and Chickpea Curry
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tablespoon coconut oil; 1 medium onion, diced; 1 yellow or green pepper, diced; 2 large garlic cloves, finely chopped; 1 tablespoon fresh ginger, finely chopped or grated; 1 tablespoon ground cumin; 1 teaspoon garam masala; 1 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; 1 x 400 g (14 oz) tin chopped tomatoes; 1 x 400 ml (14 oz) tin full fat coconut milk; 100 g (3.5 oz) green lentils, rinsed; 1 x 400 g (14 oz) tin chickpeas, drained and rinsed; 100 g (3.5 oz) baby spinach; Juice of one lemon

1

Heat the coconut oil in a deep pan and fry the onion and green pepper for 7-8 minutes over medium heat until they soften.

2

Add the garlic and ginger and continue to cook for 30 seconds until fragrant. Add the ground cumin, garam masala, ground coriander, and cayenne pepper and fry gently for 1 minute.

3

Stir in the chopped tomatoes and coconut milk, then add the green lentils and chickpeas. Bring to a boil, lower the heat and cook with a lid on for 25 minutes or until the lentils are tender and the liquid reduced.

4

Stir in the spinach and cook for another minute until just wilted, then stir in the lemon juice. Serve with rice, naan bread, or chapattis.