Easy Chickpea and Lentil Curry
A Knorr Vegetable Stock pot gives superb depth of flavour to this quick, easy vegan curry, made with peppers, onions, tinned chickpeas and lentils. Serve piping hot with a shower of fresh coriander and a few lemon wedges. You can ring the changes to the curry by adding cooked pumpkin or butternut – or any other veggies of your choice. If you serve this with wild rice, you’ll have used two ingredients from our list of Knorr Future 50 Foods!
Feeds
4Person
Preparation time
45Min.
easy
Ingredients
- 45 ml vegetable oil
- 2 onions cubed
- 1 yellow pepper cubed
- 1 red pepper cubed
- 4 ripe tomato chopped
- 2 cloves garlic crushed
- 2.4 ml red chilli powder to taste
- 15 ml (or 1 tbsp) Rajah Mild & Spicy Curry Powder
- 5 ml cumin seeds
- 400 g tinned chopped tomatoes
- Knorr Vegetable Stock Pot
- 1 ml Robertsons Atlantic sea salt, to season
- 1 ml Robertsons Black Pepper, to taste
- 2 x 400 g tinned chickpeas drained
- 400 g tinned lentils drained
- chopped fresh coriander to garnish
- 2 lemons cut into quarters
Preparation method
Nutrition
- Vegan
- Vegetarian
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