Easy Vegan Chickpea, Lentil and Kale Curry

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.

Serves 4

Ingredients:

• Olive/ vegetable oil
• 2 white onions, diced
• 1 red onion, diced
• 3 cloves garlic, finely chopped
• 1 red chilli, finely chopped
• 1 tin cooked green lentils
• 1 tin cooked chickpeas, rinsed
• 1 tin of chopped tomatoes
• 1 pinch of sugar
• 1 cm fresh ginger, finely chopped
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 pinch of sea salt
• freshly ground pepper
• 1 packet Quorn vegan pieces (optional)
• 3 cups kale
• 3 cups of spinach

Method:

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.

Yummy.

Let me know if you try it.

Read about the health benefits of chickpeas here and check out more recipes here.