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Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 2 cloves of garlic, finely chopped
  • 1 tsp each of cumin, coriander, turmeric, chilli powder and paprika
  • 400 g yellow tomatoes
  • 500 ml vegetable stock
  • 150 g red lentils
  • a handful of spinach leaves
  • 1 can of chickpeas, drained
  • a dollop of Greek yoghurt
  • a little freshly chopped coriander
  • half a red chilli (optional!)
Yellow Tomato Curry with Lentils and Roasted Chickpeas
A lovely warming, healthy veggie curry!
Yellow Tomato Curry with Lentils and Roasted Chickpeas Yellow Tomato Curry with Lentils and Roasted Chickpeas

This is made with the last of the season's homegrown yellow pear tomatoes! Paired with the lentils, they make a lovely sweet,, flavoursome curry, finished with some crispy, spicy chickpeas! So easy, very tasy and ticks all the healthy boxes too!

  1. Start by heating a good glug of olive oil and when hot, add in the garlic, cumin, coriander and turmeric. Stir fry over a moderate heat for a minute or so before adding in the tomatoes. Continue to stir fry for another few minutes, continually turning the tomatoes over
  2. Then add in the stock, season well and let it bubble away over a moderate heat for about 10/15 minutes, until the tomatoes have broken down. Pass the mixture through a sieve into another pan to discard the skins, pressing out all the liquid you can
  3. Finally, add in the lentils and continue to cook for another 10/15 minutes until the lentils have cooked and the sauce has thickened, adding in the spinach half way through. In the meantime, toss the chickpeas in the chilli and paprika, drizzle with olive oil and roast in a hot oven for ten minutes. Transfer in with the curry and finish with the yoghurt and coriander
Yellow Tomato Curry with Lentils and Roasted Chickpeas
A lovely warming, healthy veggie curry!
Yellow Tomato Curry with Lentils and Roasted Chickpeas Yellow Tomato Curry with Lentils and Roasted Chickpeas

This is made with the last of the season's homegrown yellow pear tomatoes! Paired with the lentils, they make a lovely sweet,, flavoursome curry, finished with some crispy, spicy chickpeas! So easy, very tasy and ticks all the healthy boxes too!

Prep 30 minutes
Total 30 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 2 cloves of garlic, finely chopped
  • 1 tsp each of cumin, coriander, turmeric, chilli powder and paprika
  • 400 g yellow tomatoes
  • 500 ml vegetable stock
  • 150 g red lentils
  • a handful of spinach leaves
  • 1 can of chickpeas, drained
  • a dollop of Greek yoghurt
  • a little freshly chopped coriander
  • half a red chilli (optional!)
  1. Start by heating a good glug of olive oil and when hot, add in the garlic, cumin, coriander and turmeric. Stir fry over a moderate heat for a minute or so before adding in the tomatoes. Continue to stir fry for another few minutes, continually turning the tomatoes over
  2. Then add in the stock, season well and let it bubble away over a moderate heat for about 10/15 minutes, until the tomatoes have broken down. Pass the mixture through a sieve into another pan to discard the skins, pressing out all the liquid you can
  3. Finally, add in the lentils and continue to cook for another 10/15 minutes until the lentils have cooked and the sauce has thickened, adding in the spinach half way through. In the meantime, toss the chickpeas in the chilli and paprika, drizzle with olive oil and roast in a hot oven for ten minutes. Transfer in with the curry and finish with the yoghurt and coriander