Spicy Chickpea, Lentil & Cashew Curry
Clock Image
Total: 30 mins
This fiery curry gets its flavour from a Goan-style paste, which combines hot chilli powder, mustard seeds and black pepper with aromatic spices and a tangy dash of vinegar. It makes a moreish curry when combined with tender red lentils, nutty chickpeas, tomatoes and a swirl of coconut milk. You’ll serve this vegan curry with fluffy naan breads on the side
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
895 kcal
(per portion)
Ingredients you'll need
  • 300g dried red lentils
  • 125g onion
  • 2 tbsp Goan curry paste
  • 400ml coconut milk
  • 400g tin of chopped tomatoes
  • 400g tin of chickpeas
  • 4 garlic & herb naan breads
  • 1 lemon
  • 200g baby leaf spinach
  • 60g cashews
From your kitchen
  • 1 tbsp coconut, sunflower or rapeseed oil
  • Sea salt
  • 350ml hot water
  • Freshly ground pepper
Step by step this way
  • 1.

    Tip the red lentils into a bowl and cover them with cold water. Set aside to soak. Fill and boil your kettle. Peel and finely chop the onions.

  • 2.

    Place a large pan onto a medium heat. Add 1 tbsp oil to the pan, along with the chopped onions and a pinch of salt. Fry for 5 mins, stirring often, till just glossy. Add the Goan curry paste and cook, stirring, for 1 min, till aromatic.

  • 3.

    Pour the coconut milk and chopped tomatoes into the pan, and add 350ml hot water from the kettle. Bring up to a bubble. Drain the lentils, then add them to the pan with the chickpeas and the liquid from the tin. Stir well. Cover and simmer for 15 mins, stirring occasionally, till the lentils are soft and the curry has thickened.

  • 4.

    Meanwhile, preheat your grill to a medium-high setting. Place the garlic & herb naan breads on a baking tray and sprinkle with a little water. Set to one side.

  • 5.

    When the curry has cooked for 15 mins, slide the naan breads under the grill for 2 mins, turning over after 1 min (grill them in two batches, if necessary). Remove the naan breads from the grill and keep them warm by wrapping them in a clean tea towel.

  • 6.

    Finely grate the lemon zest into the curry, and squeeze in the juice from one half of the lemon. Tip in the baby leaf spinach and stir to just wilt the leaves. Taste the curry and add a pinch of salt or pepper or a squeeze more lemon juice, if you think it needs it.

  • 7.

    Spoon the curry into four warm bowls and sprinkle over the cashews. Serve the curry with the warm, fluffy naan breads on the side.

  • Tip

    Love Your Leftovers:
    The curry will keep for up to 3 days in the fridge in airtight tubs. Divide the curry between tubs and seal. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. Grill the naan breads to order. The curry can also be frozen for up to 3 months. Defrost overnight before reheating.

  • Tip

    Adding Flavour:
    If you want to add an extra layer of flavour to your curry, toast the cashews in a clean, dry frying pan for 2-3 mins till just browned and nutty smelling. The toasted nuts will have an extra richness that will pair deliciously with the lentils. Defrost overnight before reheating.

This recipe is from
See this week's box