Lentil and chickpea curry (Serves: 3, Preparation: 25 minutes, Cooking: 25 minutes)

The lovely thing about this recipe (apart from the fact that it tastes really moreish) is that you can change the contents to change the flavour profile. Cauliflower goes really well, for example. In fact, you may notice that in the photo I didn't use chickpeas!

Basic ingredients

1 red onion, diced

1 tbspn olive oil

2 cloves garlic, crushed

1 red chilli, diced finely

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp curry powder

1" ginger, grated

juice of 1/2 lemon

Contents

100g red lentils

1 large carrot, grated

250ml stock

400g tin of chopped tomatoes

400g tin of chickpeas, drained and rinsed

100g fresh spinach

A handful of chopped coriander

In a large saucepan, fry the basic curry ingredients over a low heat for a good 5 minutes, allowing all the flavours to combine. 

Then add the main contents, bring to the boil and simmer for 20 minutes.