Easy lentil and chickpea curry

This vegan lentil and chickpea curry is packed with flavour and very satisfying. It’s also super-simple to make, using mostly store cupboard ingredients.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a pan of water to the boil. Add the rice, stir well and return to a simmer. Cook for 12–15 minutes until tender, then drain and return to the pan to steam.

Step 2

Meanwhile, heat a large, wide, lidded pan until hot. Add the oil and onions and stir well, then cover and cook over a medium heat for 5–6 minutes, stirring occasionally, until softened and just coloured.

Step 3

Stir in the garlic and curry powder and cook for a minute, then add the tomatoes and coconut milk, stir well and bring to the boil. Stir in the lentils and chickpeas and return to a simmer. Cook for 10 minutes until slightly thickened.

Step 4

Stir in the spinach leaves, mango chutney, lime zest and juice with half the coriander and cook for another minute until the spinach wilts.

Step 5

Scatter the remaining coriander over the top and serve with the rice.

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