recipes
Chickpea and lentil curry
2021-04-24
Ingredients
- 1 tbsp. oil
- 1 onion, chopped
- 3 gloves garlic, chopped
- 1 tsp minced ginger (Tiger Tiger)
- 1 cinnamon stick
- 1 tsp garamasala
- 2 tbsp. curry powder
- 1 tsp cayenne pepper
- 1 tbsp. cumin
- 1 tbsp. ground coriander
- 150g cooked chickpeas
- 1 cup vegetable stock (Knorr)
- 2 tbsp. red lentils, rinsed well
- 6 frozen broccoli florets
- 150ml coconut milk (Tiger Tiger)
- 100g basmati rice (Eurico)
- 4 slices naan bread (Leicester)
Method
Heat the oil in a pan and sauté together the onion and garlic on a high heat with the ginger. Add all the spices, toss well and cook for 2 minutes to brown.
Add the chickpeas and hot stock and bring to the boil. Add in the lentil and coconut milk, stir and continue to cook on a low heat until the lentils are cooked, adding in the broccoli florets in the last 4 minutes of cooking time. Meanwhile, cook the rice in a pan of salted water until soft. To serve, grill the naan bread and serve on the side with the basmati rice and vegetable curry.
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