Lentil and Chickpea Curry

Ingredients

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• Cherry Tomatoes Cherry Tomatoes 250g 1 & 2/3 cups
• Clear Honey Clear Honey 6 tbsp 1/4 cup
• Red Chili Flakes Crushed Chillies 1 tsp 1 tsp
• Table Salt Table Salt to taste to taste
• Ground Black Pepper Ground Black Pepper to taste to taste
• Olive Oil Olive Oil 1 tbsp 1 tbsp
• Yellow Onion Brown Onion 1 1
• Ginger Root Ginger Root 2cm coin 2cm coin
• Garlic Garlic 2 cloves 2 cloves
• Curry Paste Curry Paste 2 tbsp 2 tbsp
• Tomato Puree Tomato Puree 1 tbsp 1 tbsp
• Lentils in Water Lentils in Water 400g 2 cups
• Chickpeas in Water Chickpeas in Water 400g 2 cups
• Coconut Milk Light Coconut Milk Light 400ml 1 & 3/5 cups
• Baby Spinach Baby Spinach 30g 1 cup

Instructions

1. 1.Add halved cherry tomatoes and honey to a small bowl, stir to combine and wait for honey to dissolve.
2. 2.Transfer mixture to a small nonstick frying pan over high heat, bring to a bubble and cook for 15min until thick and jam-like, stirring occasionally. Set aside.
3. 3.Add diced onion to a large saucepan and cook for 5min.
4. 4.Peel the garlic and ginger. Fine chop the garlic and grate the ginger. Now add to the saucepan, cook for 3min.
5. 5.Add curry paste (of your choice) and tomato paste and stir to combine.
6. 6.Rinse and drain the lentils. Then add lentils, chickpeas and coconut milk to the saucepan and simmer for 20min.
7. 7.Add spinach leaves, cook until just wilted and remove from heat.
8. 8.Top with tomato chutney and serve with grains of choice.

Nutritional Information

• Calories:
  973
• Fat:
  22g
• Sodium:
  366mg
• Carbs:
  154g
• Sugar:
  25g
• Protein:
  51g