Main Dishesdeliciouslyella
Thai Red Lentil & Chickpea Curry
This one-pan curry is a true batch-cooking winner. Rich and fragrant, it’s packed with lentils, chickpeas and spinach – a fantastic source of fibre, protein and iron. It keeps brilliantly in the fridge or freezer as the flavours deepen over time. Keep it mild for younger mouths or dial up the heat if you like a little spice.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
📝 Preparation Steps
1
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.
olive oil2 tablespoonsgarlic2 cloves
2
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.
tamari1 tablespoonmaple syrup1 tablespoon
3
Add the chickpeas along with the liquid from the jar and simmer for 5—⏱️ 10 minutes.
4
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.
5
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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