Serves: 6
Time: 45 minutes
Nutritional Information
(per serve)
398 cals, 19g protein, 41g carbs, 18g fat
Allergans:
N/A
A winter warmer for both the mouth and soul. A great vegetarian dish for gatherings which can be multiplied up to feed a big crowd.
Ingredients
glug Olive Oil
2 Onions, diced
5 Garlic Cloves, crushed
6cm Fresh Ginger, peeled and finely chopped
3 tbsp Madras Curry Paste
1 can Chickpeas, rinsed
300g Red Lentils, rinsed
1 tin Coconut Milk
500ml Water
180g Baby Spinach
handful Coriander, roughly chopped
1 Lemon, juiced
Method
Heat oil in a deep saucepan, cook the onion, garlic and ginger for 2-3 minutes until fragrant. Add curry paste and cook for 1 minute.
Add chickpeas and lentils and stir to cover in spice mixture. Add coconut milk and water to the pan and stir.
Bring to a boil, reduce heat and simmer for 20-30 minutes until lentils are tender.
Stir in baby spinach, corriander and lemon juice and heat until leaves have wilted.
Serve with rice, natural yoghurt and naan bread. Enjoy!
Good to know:
This is a great recipe to serve up for a dinner party, or freeze it in portions for up to 6 months.
I recommend Pataks Madras Spice paste, its bloomin lovely!
This is mild-medium spice which can be adjusted by putting more or less madras paste into the mix. Or as a compromise, serve with a big dollop of natural yoghurt to quiet the fire without losing face!
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