Red Lentil And Chickpea Curry

• tổng thời gian: 36 minutes

Nguyên liệu

P.S. It keeps brilliantly in the fridge or freezer, making it a great one for batch cooking to save those precious midweek hours (make sure you save!!).

What you’ll need:

2 tablespoons olive oil

2 cloves garlic, finely chopped

1 small chunk of ginger (about 30g), finely chopped

2 whole bird’s eye chillies, finely chopped + extra to serve

3 tablespoons Thai red curry paste

4 whole large sweet pointed red peppers, cut into 1cm slices

200g dried red lentils, rinsed

400g canned coconut milk (1 x 400g tin)

1 tablespoon tamari

1 tablespoon maple syrup

400ml vegetable stock

500g jar chickpeas + the stock from the jar

120g spinach

1 whole lime, juiced + extra to serve

30 g Thai basil (about 30g) + extra to garnish

1 handful of peanuts (about 25g / 1 oz) toasted + roughly chopped

1 handful of coriander (about 15g), roughly chopped

1 handful of mint leaves (about 15g), roughly chopped

How to make it:

Hướng dẫn

Warm the olive oil in a large saucepan set over medium–low heat. Add the garlic, ginger, chillies and curry paste. Cook for 5–7 minutes, stirring often, until fragrant.

Add the peppers, lentils, coconut milk, tamari, maple syrup and stock or water. Bring to the boil then reduce the heat and simmer with the lid on for 20–25 minutes until the lentils are tender.

Add the chickpeas along with the liquid from the jar and simmer for 5—10 minutes.

Add the spinach and cook until just wilted. Stir in the lime juice and three-quarters of the Thai basil. Taste and adjust the seasoning.

Serve in bowls, topped with the remaining Thai basil, peanuts, mint and coriander (if using). Delicious with steamed sticky rice or quinoa.

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