I’ve been waiting to share this awesome recipe on Lucy Loves To Cook for ages now, it’s something I started to cook last year but I wanted to wait till it started to get a bit colder and a hot curry was more appreciated! After a nippy weekend I decided that this curry was top of my list for lunches, it’s a great dish for lunches as it’s super cheap to make, it fills you up and it’s fab for cold days at work when you just need something to warm you up! This dish is pretty low in calories, the chickpeas, lentils and the pepper come in about the same as having 1 chicken breast but provide a lot more volume, taste and still a decent portion of protein. I tend to portion this up as three lunches but split between 4 as part of an Indian meal would be perfect. If serving 3 the 202 calories and if serving 4 it contains 151 calories!
Ingredients – Serves 3/4
1 Teaspoon of Olive Oil
1 Medium Onion, finely chopped
1 Red Pepper, diced
1 Birds Eye Chilli, finely choped
1 Garlic Cloves, finely chopped
Thumb Size Piece of Ginger, grated
2 Teaspoons of Cumin Seeds
2 Teaspoons of Curry Powder
1 Teaspoon of Turmeric
500g Hot Vegetable Stock
400g Tinned Tomatoes
400g Chickpeas, drained and rinsed
100g Dried Lentils
Method – Takes 40 Minutes
1. Heat the oil in a saucepan over a medium heat, add the chopped onion and pepper and cook until softened and the onion is turning translucent. Add the chili, garlic and ginger fry for a minute, add the spices and fry for a further minute.
2. Add the tomatoes and vegetable stock to the pan, stir to combine, add the chickpeas and lentil and simmer on a medium heat for 20 minutes until the lentils are cooked through and the sauce has thickened. Serve!