Vegan mushroom, chickpea and green lentil curry

A tasty curry perfect for an all-in-one meal, wholesome and easy to reheat

This curry was inspired by one that my sister-in-law cooked when I was staying with her up in London- why had I never thought of combining chickpeas and lentils into one dish? I always find chickpea curries a bit too much without anything to break up the chickpeas, but mixed with lentils they just add a fantastic consistency and bulk.

My brother and sister-in-law have been so lovely about having my husband and I to stay over the past few years- when we left London for Devon we envisaged that we would both get lots of work down in Devon and hardly need to be in London at all- the reality is that a big chunk of my husband’s work (he is a freelance filmmaker), and a few bits of mine are in London, so it makes it a little tricky that we moved away!

My sister-in-law is a great instinctive cook, she makes lovely hearty, wholesome food which is mainly vegan. Last time I stayed she cooked a curry very similar to this- tinned lentils and chickpeas, lots of veg, mushrooms and a few key spices and the end result was delicious! She served it with some poppadoms and mango chutney- I loved it and asked her permission to steal it for the blog as it’s perfect for making in bulk for easy-to-reheat lunches and dinners!

I also made a version of this for the kids which just missed out the mushrooms and the chilli- they ate it all up!

 

My Recipe

Serves: 4-6
Syns: none
Healthy Extra:

Ingredients

  • For the spice blend: 1 tsp garam masala, 1 tsp turmeric, 1 tsp mustard seeds, 1 tsp cumin seeds, 1/2 tsp chilli flakes
  • 2 onions, finely chopped
  • 4 big cloves garlic, finely chopped
  • 1 red chilli, diced finely
  • 1 thumb-sized piece of ginger, peeled and finely chopped
  • 2 carrots peeled and diced small
  • 1 tin green lentils, drained and rinsed
  • 1 tin chickpeas, drained and rinsed
  • 2 tbsp tomato puree
  • 1 litre vegetable stock
  • 2 large handfuls washed spinach, roughly chopped
  • 300g chestnut mushrooms, chopped into quarters
  • salt and pepper to taste
  • Fresh coriander & lime to serve
  • Low calorie cooking spray/spray oil

Method

  1. Gently fry the onion for about 5 minutes, stirring occasionally until it has softened
  2. Add the ginger and garlic, and stir fry for another minute on a medium heat
  3. Add in the spices, stir, and fry gently for a minute.
  4. Add the carrots and the chilli, stir, and then pour in the vegetable stock
  5. Add the lentils & chickpeas and the tomato puree. Stir thoroughly.
  6. Add in the mushrooms and chopped spinach, season with salt and pepper, and simmer for 25 minutes, allowing the stock to reduce and the curry to thicken.
  7. Serve with coriander and fresh lime.

Additional Info

A bit of mango chutney on the side is delicious!

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