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Easy Indian Curry

25 mins
serves 2-3
plant-based

adapted from: The Happy Pear

Ingredients

• 3 cloves of garlic (or 2 tsp lazy garlic or granules)
• ½ thumb sized piece fresh ginger (or 1 tsp ground ginger)
• 5/bunch spring onions with the greens
• 1 x 400g tin of chickpeas
• 1 x 400g tin of cooked lentils
• 1 mug/5-6 pieces of frozen spinach
• 1 tin of chopped tomatoes 400g
• 160g brown basmati rice
• 300ml veg stock
• Juice of 1 lime (or 1 tbsp of lemon or lime juice)
• 1 tbsp maple syrup
• 10 cherry tomatoes
• 2 tsp medium curry powder
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp tamari/soy
• ½ tsp black pepper
• Pinch of salt to season

Optional
• ½ bunch fresh coriander

Instructions

1. Cook the brown bastmati rice.
2. Drain the chickpeas and lentils.
3. Finely chop the garlic and ginger if fresh, chop the spring onions, and halve the cherry tomatoes.
4. Heat a large nonstick pan on high heat.
5. Add the dry spices to the heated pan and cook for 20 seconds.
6. Add the chopped spinach, spring onions, and garlic to the pan, reduce the heat to medium and cook for 2-3 minutes, stirring occasionally.
7. Add the cherry tomatoes to the pan and a pinch of salt,
8. Add the drained lentils, chickpeas, tin of chopped tomatoes, and 300ml of stock and stir well.
9. Add the tamari/ soy sauce, maple syrup, and lime juice.
10. Bring to a boil then lower heat to a simmer while you wait for the rice.
11. Optional: Finely chop the coriander leaves and stalks and add to the curry before serving.
12. Serve with the rice, and some fresh coriander and chilli flakes if you like more heat.