Chickpea and Red Lentil Curry with Fresh Spinach and Coriander

Step 1

Collect together your equipment (see Recipe Notes below) and ingredients.

Step 2

Cook the sliced onion in the oil, over a moderate heat, for 5 minutes until soft and lightly caramelised. Stir from time to time.

Step 3

Remove half the onion from the pan and set aside. Continue to cook the remaining half for a further 5 minutes, until slightly darker and a little crispy. Remove from the pan and set aside.

Step 4

Return the more lightly cooked onion to the pan and add the chopped carrot. Cook for a further 5 minutes.

Step 5

Add the finely chopped garlic and ginger and cook for 1 minute, until aromatic.

Step 6

Add the chilli flakes, curry, cumin, coriander and turmeric powders and cook for a further minute.

Step 7

Now add the coconut milk, rinsed chickpeas, red lentils, vegetable stock, salt and pepper and bring to a simmer.

Step 8

Cook for around 20 minutes to ½ an hour, or until the lentils are soft and have broken down.

Step 9

Stir in the garam masala and spinach or kale, and cook for a further 2 minutes for spinach or 5 minutes for kale. Taste and adjust seasoning.

Step 10

Just before serving, stir in the chopped coriander and lime or lemon juice

Step 11

Serve drizzled with natural yoghurt, the fried onions and some extra coriander. Eat as is or with rice or naan, a salad of tomatoes, cucumber and iceberg lettuce on the side, and some fresh lime or lemon slices.