North Indian Chickpea, lentil & Squash Curry

Posted in Recipes on Mon, May 31st, 2010 at 12:27 pm    No Responses

North Indian Chickpea, lentil & Squash Curry

Indian 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 teaspoon of each of the following:

  • ground coriander
  • fennel seeds
  • cumin
  • tumeric
  • garam masala
  • black pepper
  • chilli flakes
  • 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

1. 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’s,contact Hannah Kaye for more nutritional recipes.

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