Healthy Vegetable, Chickpea, and Lentil Curry

So somehow it's Monday again, and I have woken up with a sore throat and crappy cold, and I have a feeling that it's just going to be one of those weeks.  Oh, and our leaking water situation has escalated over the weekend so now we are pretty much swimming into the kitchen!  Things can only get better, right?  But it's #meatfreemonday and I am embracing it, actually thinking I might do a meat free week because I haven't been eating very healthily recently and I am definitely feeling the effects.

This vegetable curry is one of my staple batch cooking recipes.  It is so easy to make and freezes really well.  As long as I don't make it too spicy Little Whisk also loves it which is a bonus.  If I am making it in a hurry I often use canned chickpeas and lentils, I do prefer to cook my own but as long as I buy the no added salt versions I don't feel that it is too bad, and does help to speed things up.

RECIPE

Ingredients

For the curry paste:

3 Tbsp tomato puree

2 Tsp Dijon mustard

3 Cloves of garlic, crushed

2 Tbsp olive oil

2" Piece of ginger, grated

2 Tsp Ground turmeric

1 Tsp Ground paprika

1/2 Tsp Ground cinnamon

1/2 Tsp Chilli powder (alter depending on how spicy you want it)

2 Tsp Ground cumin

2 Tsp Ground Coriander

1 Tsp Salt

For the curry:

2 Tbsp Olive oil

2 Onions, sliced

2 Courgettes, diced

1 Cauliflower, chopped into florets

1 Tin chopped tomatoes

1 Tin Chickpeas

2 Tins of green lentils

200-300ml Vegetable stock

2 Tbsp Mango chutney

150ml Cream (optional)

Method

  1. Heat the oil in a large pan or stockpot and fry the onions until soft.
  2. Add the curry paste and fry for a few minutes, stirring constantly, until it starts to darken and the aroma is released by the spices.
  3. Add the courgettes and cauliflower to the pan and stir to combine.
  4. Add the tin of tomatoes and enough of the stock to loosen the sauce and just about cover the veg.
  5. Cook for 10 minutes and then add the chickpeas to the pan and cook for a further 10 minutes until the veg is tender.
  6. Add the lentils and cook for another 5 minutes.  If using dried lentils they will need to be added earlier.
  7. Stir in the chutney and cream, if you are using it.  Check seasoning.
  8. Serve with rice or cauliflower rice and some naan or flatbread.