Chickpea and Lentil Curry

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Lentils and Chickpea Curry

Serves Four
Easy chickpea & lentil curry with chutney yoghurt
SERVES 2-3, PREP + COOK TIME 30 MINUTES
Ingredients
1 tablespoon peanut or olive oil
1 large brown onion (200g), sliced thinly
1½ teaspoons grated fresh ginger
1½ teaspoons raw sugar or panella
⅓ cup (75g) korma curry paste
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon sweet paprika
400g canned diced tomatoes
200g cherry tomatoes
1 cup (250ml) coconut milk
400g canned brown lentils, drained, rinsed
400g canned chickpeas, drained, rinsed
2 tablespoons fresh coriander

Chutney Yoghurt
½ cup (140g) plain vegan yoghurt
2 teaspoons mango chutney

Method
1. Heat oil in a medium pan over medium heat; cook onion, ginger and sugar, stirring, until soft. Add curry paste and spices; cook, stirring, until fragrant.
2. Add the canned tomatoes, cherry tomatoes, 1 cup (250ml) water, coconut milk, lentils and chickpeas to pan; bring to the boil. Reduce heat, simmer, uncovered, for 10 minutes or until mixture has thickened slightly.
3. CHUTNEY YOGHURT Swirl yoghurt and chutney together in a small bowl with a spoon.
4. Serve curry topped with coriander and dollops of chutney yoghurt.on rice together with warm flat bread, if desired.