Vegan mushroom, chickpea and green lentil curry
A tasty curry perfect for an all-in-one meal, wholesome and easy to reheat
15 mins
30 mins
394 kcal
15 mins
30 mins
394 kcal
SERVES
4
DIFFICULTY
EASY
SERVES
4
Difficulty
EASY
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!
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Vegan mushroom, chickpea and green lentil curry
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
- 300 g chestnut mushrooms chopped into quarters
- salt and pepper to taste
- Fresh coriander & lime to serve
- Low calorie cooking spray/spray oil
Instructions
- Gently fry the onion for about 5 minutes, stirring occasionally until it has softened
- Add the ginger and garlic, and stir fry for another minute on a medium heat
- Add in the spices, stir, and fry gently for a minute.
- Add the carrots and the chilli, stir, and then pour in the vegetable stock
- Add the lentils & chickpeas and the tomato puree. Stir thoroughly.
- 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.
- Serve with coriander and fresh lime.
