Vegetarian Chickpea and Lentil Curry

vegetable vegetarian curry lentils chickpeas

I’ve never thought of myself as a real meat-eater but every year 2 days come along that test me in meal preparation. They are Ash Wednesday and Good Friday – I was always brought up not to eat meat on those days and have memories of Mum & Dad eating banana butties on Good Friday – Eew! These 2 days of the year tend to be days when we eat very well in our house now – funny how when you have to give a little thought to pre-planning meals that don’t involve meat that we end up with meals fit for kings. I know the whole point of Ash Wednesday is to fast at the start of Lent but we are doing our own little bit.

I love this meal – Really good for me but super tasty too. Even Dermot, a meat-eating St Helens man loved it. I’m always wary that Vegetarian options sometimes don’t fill but this really does and it is quick to make too. Leftovers in the fridge taste amazing the next day.

In our first house on the first Good Friday, I remember a day of decorating our living room in bright reds & greens followed by a tasty vegetarian curry – Yum! It was so exciting making our first home our own – We both worked long hours in our jobs at the time and were child free so really appreciated our full day of decorating.

We had this meal on Ash Wednesday just gone and it was a hit as much as ever. The girls always think that they won’t like it but secretly do (except Tara but we’ll work on her!) They enjoy dipping the poppadums in and scooping up the chickpeas. They don’t realise that they are eating healthily either – bonus!

Vegetable Chickpea & Lentil Curry

Serves 4-6
Dietary Vegetarian
Meal type Main Dish
Misc Child Friendly, Pre-preparable, Serve Hot

Ingredients

  • 1 Small Onion (Finely Chopped)
  • 3 Sweet Potatoes (Chopped into 1-2cm pieces)
  • 100g Red Lentils (Simmered for 1/2 hour to soften)
  • 1 tin Chickpeas (Small tin but really use as many as you like)
  • 2 Carrots (Chopped into small chunks)
  • 2 Red Peppers (Chopped into small chunks)
  • 5 Small Broccoli florets
  • 2 teaspoons Curry Paste or Powder (I use a medium one like a Balti)
  • 1 tin Coconut Milk
  • 1 handful Frozen Peas

Directions

Saute the onions in a little vegetable oil until just soft
Add the sweet potatoes and carrots and a cupful of boiling water and allow to cook for 5-10 minutes until softened
Add the peppers, broccoli, chickpeas, lentils, curry paste/powder and coconut milk and simmer for 10 minutes
At the last moment add the frozen peas and stir through for 2 minutes.
If you like your curry runny you can add more water as you go along or if you like it thicker, don't use all the coconut milk.
Serve immediately with copious amounts of boiled rice and poppadums to dip in.
  • “This post is an entry into the Foodies100/Schwartz Flavour of Together challenge.” 
  • For every recipe that is entered onto the Schwartz Website and Facebook page, Schwartz will donate money towards Focus on Food, a charitable food organisation based in the UK. For more information visit the Schwartz Website
  • If you don’t use the whole tin of coconut milk, you could use the leftovers for Sweet Potato Thai Soup
  • I’m also entering this recipe into Emily’s Recipe of the Week linky …

recipe-of-the-week

Comments

  1. says

    This looks great Helen, and almost slimming world friendly too (I joined last week). I wonder if I could tweak it to fit the plan. I’ll let you know! I certainly fancy giving it a try. X

    • Helen says

      I’m sure you could – You might have to make a substitute for the coconut milk though! Good luck with SW – I admire anyone with the willpower. x

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