Wednesday 26 November 2014

Recipe: Chickpea and lentil curry



  • Three chopped onions 
  • Approx two cans or 500g cooked chickpeas
  • One carton (500g) of passata
  • Same quantity of water
  • 150g red split lentils
  • 1tsp Garam masala
  • 1tsp turmeric
  • 1tsp ginger
  • 1tsp coriander
  • Half a tsp of cinnamon
Soften the onions with a tablespoon of oil and the spices in a heavy bottomed saucepan.
Add the lentils and stir well to coat them all with the flavourings
Add a cup of water in the pan and stir to pick up all of the flavour (the brown bits) from the bottom. 
Add the passata.
Refill the passata container with water and add that too.
Let it simmer for five minutes then add the chickpeas.
Leave it all to simmer on a low heat for fifteen to twenty minutes.

Serve hot with plain basmati rice and chappatis.

Note: this recipe does not use chilli but half a teaspoon of chilli powder could be added for some heat. This is a very inexpensive recipe that is full of protein, ideal for a tight budget.

Chickpeas: These were soaked for twelve hours, checking that the water is always topped up. They were then boiled for fifty minutes (can be twenty in a pressure cooker). Always check that they are soft enough before you finish boiling. Top tip - never add salt to a recipe with whole chickpeas as they will dehydrate whilst cooking and go unpleasantly hard.


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