Vegan chickpea and lentil curry




  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 inch piece fresh ginger, peeled and grated
  • 1 green chilli, finely chopped
  • 2 tbsp oil
  • 2 tsp curry powder
  • 1 tsp garam masala
  • 1 tsp cumin
  • ½ tsp turmeric
  • ¼ tsp coriander
  • 2 cinnamon sticks
  • ½ tsp salt
  • 3 tbsp green or brown lentils, soaked in water for 1 hour
  • 200g tomato polpa
  • 1 tin coconut milk (Premier)
  • 1 tin chickpeas, rinsed
  • 2 tbsp chopped coriander
  • Lime wedges for serving
  • 100g cooked basmati rice (Eurico)

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Start by heating the oil and frying together the onion, garlic, chilli and ginger for 2-3 minutes. Add in the spices and cook for 1 minute. Add in the lentils, coconut milk, polpa, salt and ½ glass of water. Bring to the boil and simmer for 20 minutes to cook the lentils. When ready, check if any more water is needed and stir in the chickpeas to heat through. To serve, stir in the fresh chopped coriander and serve with the cooked basmati rice and lime wedges.

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