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 sauce. Add a dash of dal spices and a squeeze of lemon, and dinner is served.

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622 kcal
(per portion)

Ingredients you'll need

150g dried red lentils
400g carrots
1 tbsp dal spice blend
400g tin of chickpeas
200ml coconut milk
1 lemon
100g baby leaf spinach
A handful of coriander

From your kitchen

½ tbsp coconut, sunflower or olive oil
250ml 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. While the lentils soak, scrub, trim and coarsely grate or finely chop them (no need to peel unless you want to). If you have a food processor, you can whizz the carrots through the grating attachment. Fill and boil the kettle.
2.
Set a large pan on a medium heat and pour in ½ tbsp oil. Add the carrots and in 1 tbsp dal spice blend. Fry for 2-3 mins, stirring every now and then.
3.
Drain the lentils and add them to the pan. Tip in the chickpeas with the liquid from their tin and stir. Pour in the coconut milk and 250ml hot water from the kettle. Stir in a good pinch of salt and pepper then pop on a lid and bubble for 12-15 mins.
4.
While the dal simmers, finely grate the zest from the lemon.
5.
After 12-15 mins the lentils should be soft and the sauce thick. Add the baby leaf spinach and stir to wilt it.
6.
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. Ladle the curry into 2 warm bowls. Tear over the coriander and serve with lemon wedges on the side for squeezing.

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