1mediumgreen chilli pepper pith and seeds removed then very finely chopped
1thumb size piece ofginger, (½ tbsp)skin removed then finely grated
1mediumgreen bell pepper (capsicum) (190g) (1 cup)pith and seeds removed then roughly chopped
1400gcan of chopped tomatoes (2 cups)
1400gcooked chickpeas (1 ½ cups drained)
120gred lentils (⅝ of a cup)
200mlvegetable stock (1 ½ cups)
The juice of half a medium lemon 2 or 3 tbsp
¼tspcracked black pepper
75gspinach (2 cups)
Heat the oil in a large sauté pan. Add the onion and cook for about 10 minutes, until the onion is translucent.Add the garlic, chilli pepper and ginger, stir well and cook for a minute.Next add the spices, again stir well and cook for just a minute
Now add the bell pepper, and stir.Pour in the chopped tomatoes, stock, lemon juice, add the chickpeas and lentils. Add the salt and pepper then stir well.
Bring the pan to the boil, reduce the heat to a gentle simmer then cover the pan with a tight-fitting lid.Cook for about 15 minutes stirring occasionally. Check the seasoning halfway through cooking.Once the lentils are cooked and the sauce has thickened add the spinach to the pan, put the lid back on for about two minutes. Take the lid off then stir in the wilted spinach.
Serve immediately with rice, naan, some coriander (cilantro) leaves.
Calories are approximate and do not include rice or naan. Nutritional information is also approximate.
To keep this dish vegan please check the stock you use, not all stock is vegan.
If you are serving this to younger children you may want to reduce the heat slightly, I would omit the chilli pepper completely for young kids.
For freezer instructions please see the post
This dish is naturally gluten-free, again please check the stock to make sure it is gluten-free.
If you want to batch cook this then there is a slider tool in the recipe card where you can increase the number of servings. This curry is really great for batch cooking.