Lentil & Chickpea Curry – 283 Calories



Calories: 283kcal (per portion)

Carbs: 39g | Protein: 16g | Fat: 7g

  • 150 grams dried lentils, rinsed under water 
  • 230 grams canned chickpeas, drained (1 can)
  • 100 grams onion, finely diced
  • 100 grams spinach or kale
  • 350 grams tomatoes canned or fresh, blended
  • 200ml vegetable broth
  • 2 garlic cloves, finely chopped
  • 10 grams ginger, finely chopped
  • 1 tbsp curry powder
  • 1/4 tsp ground cumin or seeds 
  • 1 tbsp oil
  • 4 dried chillies, optional
  • 1/2 cup coriander, finely chopped
  • 1 lime for serving


  1. Bring 600ml water to a boil, add lentils, cover with lid and simmer for 15-20 minutes until cooked
  2. 5 minutes before lentils are cooked, fry the onion for 2 minutes until softened in the oil
  3. Add garlic & ginger, cook for 1-2 minutes over a medium heat
  4. Add curry powder, chilli & cumin seeds, cook for 30 seconds
  5. Add tomatoes, broth, chickpeas & cooked lentils, season lightly with salt & simmer for 5 minutes
  6. Add spinach or kale and cook for 1 minute
  7. Add chopped coriander and season to taste
  8. Serve in a bowl and squeeze over some lime juice 


  • You could add chicken or fish 
  • This makes a mild curry, you could add extra chilli to make it spicy 
  • If you reduce the curry more, it’ll be a litter drier but have a more intense taste 
  • Keeps fresh in fridge for 4 days or you can freeze it and use within a month

Live Cooking Sessions

The next live cook along will be February 26th at 7.30pm Mexico City time

We will be cooking the Salmon Brochette recipe

You can swap the fish for prawns or chicken. You can cook rice as well if you like!

It will be streamed on Facebook and you can join using one of the following link:

Facebook Link