North Indian Chickpea, lentil & Squash Curry
ndian herbs have fantastic medicinal properties so making a curry once a week is a great way of getting them into your diet. For example, turmeric is an excellent anti-inflammatory and has significant antioxidant capacity. It has recently been shown to possess anti-cancer effects.
The recipe below is quick, easy and absolutely delicious.
- 1 large onion
- 2 tablespoons oil
- 1 tsp ground coriander
- 1 tsp fennel seeds
- 1 tsp cumin
- 1 tsp tumeric
- 1 tsp garam masala
- 1 tsp black pepper
- 1 tsp chilli flakes
- 1 tsp ground cinnamon
- 1 tablespoon root ginger – grated
- 150g red lentils
- Half a butternut squash – peeled and chopped
- 400g tinned chickpeas, drained and rinsed
- 3 handfuls of baby spinach
- Juice of 1 lemon
- 2 tablespoons of fresh chopped coriander
- 2 tablespoons of fresh chopped mint
Cook the onion in the oil until it is soft.
2. Add all the spices and the fresh ginger. Stir well and cook for a few minutes.
3. Add some salt and pepper. Add the lentils, butternut and 700mls of water. Bring this to the boil and then let it simmer until the lentils are cooked.
4. Add the chickpeas and the spinach and stir well, until the leaves have softened and the mixture is hot.
5. Add the lemon juice and the coriander and the mint.
Serve with some brown basmati rice and a dollop of natural yoghurt.
Recipe courtesy of Lindsey