Curry

Lentil, chickpea and spinach curry

Save on the washing-up with this one pan hearty winter curry, packed with delicious veg and pulses

By , 11 January 2016

(12 votes)

Lentil, chickpea and spinach curry

  • 15 Mins

  • Serves: 4

Nutritional Info
Each 292g serving contains

  • Energy

    904KJ

    216KCAL

    11%

  • Fat

    8.2g

    low

    12%

  • Saturates

    0.9g

    low

    5%

  • Sugars

    6.4g

    low

    7%

  • Salt

    0.03g

    low

    1%
of your reference intake.
Typical energy values per 100g: 310kJ/74kcal.
Ingredients
  • 2tbsp olive oil
  • 1 red onion, choppe
  • 2 cloves garlic, crushed
  • 2tbsp medium curry powder
  • 400g can Napolina Chopped Tomatoes with Pepper & Chilli
  • 400g can Good& Balanced Green Lentils, drained
  • 215g can Good& Balanced Chickpeas, drained
  • 180g Grower’s Selection Unwashed Baby Spinach
  • 2 Chosen by you Plain Naans (optional)
Method

  • Heat the oil in a large pan and cook the onion for 4 mins until soft. Add the crushed garlic and cook for another 1 min. Stir in the curry powder and cook for a further 1 min.

  • Add the tomatoes, lentils and chickpeas and stir well to mix together. Simmer gently for 8 mins until slightly thickened. Add the baby spinach at the last minute before serving, so it is just beginning to wilt.

  • If you're having naans, heat them according to the pack instructions just before serving with the curry.