Curried red lentil chickpea stew
0
Points®
Total Time
50 min
Prep
25 min
Cook
25 min
Serves
8
Difficulty
Easy
Perfect for batch cooking and freezing, this vegan stew is a wholesome meal option that's both convenient and nutritious. Packed with aromatic spices, tender lentils, hearty chickpeas, and nutrient-rich spinach, it's a hearty dish that's sure to satisfy. For an added burst of flavour, opt for canned diced tomatoes with seasoned herbs. Whether you're cooking for a crowd or meal prepping for the week ahead, this easy-to-follow recipe is a winner every time.
Ingredients
Olive oil
1 tsp
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Fresh ginger
1 tbs, finely grated
Ground coriander
1 tsp
Ground cumin
1 tsp
Curry powder
2 tsp
Mustard seeds
½ tsp, brown variety
Vegetable stock cube
1 individual, gluten-free variety, (to make 1L (4 cups) of vegetable stock)
Dry red lentils
2 cup(s), rinsed and drained, (400g)
Canned chickpeas, rinsed and drained
1 400g can, (2 cups)
Canned diced tomatoes
1 400g can
Baby spinach
3 cup(s), (60g)
Lime juice
2 tbs
Fresh coriander
2 tbs, leaves