Carrot, Chickpea, Lentil & Coconut Curry

Total: 20 mins

In a hurry? Whip up this curry. It’s as simple as simmering tender red lentils, chickpeas, sweet carrot and earthy spinach in a coconut milk sauce. Add a dash of dal spices and a squeeze of lemon, and dinner is served.

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805 kcal
(per portion)

Ingredients you'll need

150g dried red lentils
400g carrots
400g tin of chickpeas
1 tbsp dal spice blend
200ml coconut milk
200g spinach
1 lemon

From your kitchen

½ tbsp coconut, sunflower or olive oil
500ml boiling water
Sea salt
Freshly ground pepper

You'll need

Vegetable peeler (optional)
Food processor (optional)
Large pan with lid
Measuring jug

Step by step this way

1.
Tip the dried red lentils into a large bowl and cover with cold water. Leave for 5 mins to soak.
2.
While the lentils soak, scrub, trim and peel the carrots then coarsely grate or finely chop them. If you have a food processor, you can whizz the carrots through the grating attachment. Drain and rinse the chickpeas. Fill and boil the kettle.
3.
Warm a large pan on a medium heat for 2 mins, then pour in ½ tbsp oil. Add the carrots and in 1 tbsp dal spice blend. Fry for 2 mins, stirring every now and then.
4.
Drain the lentils, then add them to the pan along with the chickpeas and stir. Pour in the coconut milk and 500ml hot water from the kettle. Stir in a good pinch of salt and pepper then pop on a lid and bubble for 15 mins.
5.
While the dal simmers, soak the spinach in a big bowl of water, then rinse really well and roughly chop it. Finely grate the zest from the lemon, then cut it into wedges.
6.
After 10 mins the lentils should be nearly cooked and the sauce thick. Add the shredded spinach and stir through to wilt it. Tip in the lemon zest and squeeze in a little lemon juice. Taste and add more salt, pepper or lemon juice, if you think it needs it. Serve the curry in 2 warm bowls, with lemon wedges to squeeze over.

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