Chickpea & Lentil Yellow Curry

SERVES 4

READY IN 20 MINUTES

---

The Chickpea & Lentil Yellow Curry has got to be one of my favourite things to cook and eat. This curry is so quick and easy to make and freezes really well so is a great option for bulk cooking. I’ve served it here with broccoli rice for some added colour and nutrients, but it also tastes great with regular rice, other grains or even some flatbread.

The Recipe

Ingredients

Curry:

1 white onion

2 tbsp of yellow curry paste

1 inch of ginger

1tbsp turmeric powder

2 garlic cloves

100g of cherry tomatoes

1 can of chickpeas rinsed

1 can of lentils rinsed

1 can of coconut milk

Oil for frying (I love sesame or coconut)
Broccoli rice

1 head of broccoli

1 tbsp of sesame oil
To serve

50g of cashew nuts

Directions

Chop the onion, ginger and garlic

Add the chopped aromatics to a pan with oil

Add in the curry paste and turmeric powder and fry until the onion is golden

Add the lentils, chickpeas and tomatoes

Stir in the coconut milk (depending on the brand of coconut milk you may wish to add water at this stage also)

Simmer for 10 minutes

While the curry is simmering, chop the florets of the broccoli and either grate or place in the food processor

Fry the broccoli rice for a few minutes and serve together with the curry and cashews