Chickpea, lentil and spinach curry.jpg

Ingredients (serves 4):

  • 1 medium onion

  • 2 garlic cloves, crushed

  • 2.5cm ginger, grated or finely chopped

  • 1 tsp ground chilli

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 200g chickpeas*, soaked overnight

  • 50g red lentils*

  • 160g white basmati rice*

  • 400g chopped tomatoes

  • 300ml water

  • 100g spinach

  • Small handful chopped parsley

  • Salt and pepper


  1. Dice the onion, finely chop the ginger, press the garlic.

  2. Heat 1 tbsp vegetable oil in a pan and add the onion. Cook for around 3-5 minutes until starting to soften. Add the garlic & ginger and cook for another two minutes.

  3. Add the cumin and coriander and cook a minute before adding the drained chickpeas, tomatoes, lentils and water. Stir well then bring to a boil.

  4. Cover, reduce the heat to a gentle simmer and leave to cook until the lentils have cooked, around 30 minutes, stirring now and then.

  5. While the lentils are cooking, chop the spinach and roughly chop the parsley. When the lentils are cooked, add spinach to the pan and cook a minute until wilted. Serve with basmati rice and garnished with parsley. Season with salt and pepper. Can be made ahead and stored a day or two in the fridge.

*Items are available at CLEAN EARTH PANTRY market stall