Easy Chickpea and Lentil Curry
Easy Chickpea and Lentil Curry



  • 1 chopped onion
  • 2 crushed garlic cloves
  • 1 tbsp veg oil
  • 1 tsp chilli powder
  • 1 tsp each turmeric, paprika, coriander and cumin
  • 880g chickpeas from a tin, drained
  • 880g chopped tomatoes from a tin
  • 50g red lentils
  • 1 tsp garam masala
  • Chopped coriander and toasted naan, to serve
  • Heat the oil in a frying pan and gently cook the onion to soften. Stir in the chilli, turmeric, paprika, coriander, cumin and some salt and pepper, cook for 3 mins more, then stir in the tomatoes, chickpeas and lentils.
  • Simmer the mixture, covered, for about 20 mins. Add the garam masala and simmer for 10 more mins without the lid, then garnish with chopped coriander and serve with naan.
40 mins
4 serving

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