I wanted to share a family fave below that’s quick, easy and full of flavour: chickpea, lentil and kale curry.
There’s a lot of spinach in it too but more kale hence the recipe title, and I really think you’ll love it. It filled me up all day.
Bursting with folate, protein, fibre, iron, magnesium and more, this will nourish and energise you.
50 ml mild olive/ vegetable oil
2 white onions, diced
1 red onion, diced
3 cloves garlic, finely chopped
1 cm fresh ginger, finely chopped
1 tbsp cumin
1 tbsp turmeric
1 red chilli, finely chopped
1 x 400g tin cooked green lentils in water, drained and rinsed
1 x 400g tin cooked chickpeas, drained and rinsed
1 x 400g tin of chopped tomatoes
1 pinch of sugar
1 pinch of sea salt
freshly ground pepper
1 packet Quorn vegan pieces (optional)
3 cups kale
3 cups of spinach
In a large pot heat olive oil and place the onions in, cooking until golden brown/red. Add the garlic and cook until golden. Add the ginger, cumin, tumeric and chill and fry for a short while. Pour in the lentils and chickpeas, chopped tomatoes and sugar. Drizzle with more oil. Add 1 cup of boiled water. Stir.
Lower the heat and simmer for approx 35 minutes, stirring occasionally.
Place the pitta bread or naan in the toaster/ oven. Add the Quorn vegan pieces if using, into the curry with the kale and spinach and cook through for 5-6 minutes until soft.
Taste test and add salt and pepper if required.
Serve. If your children are not a fan of spicy food, omit the chilli and spices.
Let me know if you try it.
Don’t forget you can freeze this for up to 6 months.