Red Lentil Curry with Chickpea Pasta

Red Lentil Curry and Chickpea Pasta 6

Red Lentil Curry and Chickpea Pasta

Breaking news just in, if you don’t know by now, we love a curry in the Knibbs household. During the week, being a busy mum, I like nothing more than making simple and easy dinners. Normally I pull the slow cooker from the cupboard and use this to make dinners at least four times a week.

Curry’s, I find, are one of the easiest meals and they are always so filling. Plus, depending on the ingredients you use, they can be super healthy too. For this recipe I used a spice called Turmeric. Turmeric is more than just an ingredient in curry.

Turmeric is cultivated in the tropics and the root is used in cooking. It has a golden-orange colour and looks very similar to ginger. It is usually boiled, sun-dried and then ground down into a powder. It has also been used as a colouring agent. For many years it has played an important part in traditional Eastern cultures and Ayurvedic medicine. Much of its new found popularity is due to its therapeutic properties.

It’s a bright spice that has several health-boosting properties. The health benefits of turmeric include promoting a balanced mood, helping to heal wounds, encouraging balanced blood sugar and it can support the stomach lining. So as well as helping to make a curry taste great, turmeric can also help support the body in many ways. It’s a healthy ingredient to add to a curry and one that will help the family stay well.

Serves 4

Equipment needed

Red Lentil Curry and Chickpea Pasta 4

Red Lentil Curry and Chickpea Pasta

  • Sharp Knife
  • Chopping board
  • Grater (optional)
  • Slow cooker/Saucepan
  • Stirring spoon
  • Teaspoon

Ingredient

  • Red lentils x 200g
  • Onion x 1
  • Tomatoes x 2 400g tins
  • Carrots x 2
  • Red pepper x 2
  • Chicken stock or vegetable stock x 250mls
  • Garlic x 2 cloves
  • Ginger x 1 tsp
  • Turmeric x 1 tsp
  • Mild or hot chilli powder x 1 tsp
  • Oregano x 1 tsp
  • Salt and pepper to taste
  • Spinach x 2 large handfuls
  • Chickpea pasta x 200g (optional) if not, rice
  • Oil for the pan

Method for slow cooker

  • Start by peeling and slicing the onion.
  • Peel the garlic and slice.
  • Next peel the carrots and grate or you can slice too.
    • I have a fussy kid so it’s easier to grate the carrot.
  • Slice the top of the pepper and remove the core and then dice the pepper.
  • Add all of the ingredients to the slow cooker.
  • Along with the lentils, tomatoes, stock, spices and herbs.
  • Stir these ingredients together and add salt and pepper to taste.
  • Put the slow cooker on low for eight hours and on high for four hours.
  • Once the eight hours or four hours is over, add in the spinach and let it wilt down.
  • Now cook the pasta or rice.
  • When the pasta or rice is cooked, serve and enjoy.

Method for the hob

  • Start by peeling and slicing the onion.
  • Peel the garlic and slice.
  • Next peel the carrots and grate or you can slice too.
  • Slice the top of the pepper and remove the core and then dice the pepper.
  • Put the saucepan on a high heat and add oil.
  • When the pan is hot add the onion and fry until it becomes translucent/see through.
  • Now add in the garlic and fry for a further few minutes.
  • Finally add in the grated carrot and diced pepper.
  • Fry for a further few minutes.
  • Add in the lentils, spices and herbs.
  • Again fry for a minute then add in the tomatoes and stock.
  • Bring all the ingredients to the boil and leave to simmer.
    • Simmer for as long as the lentils need to cook as per the packet instructions.
  • Finally add salt and pepper to taste.
  • At the end of the cooking time, add the spinach and let it wilt down.
  • Boil the pasta or rice as per the packet instructions.
  • Serve and enjoy.
Red Lentil Curry and Chickpea Pasta 2

Red Lentil Curry and Chickpea Pasta

Red Lentil Curry is a simple dish and it’s great if you are looking for a healthy meal. All of these ingredients can be frozen, but not if you are using rice. Last week I found chickpea pasta in my local supermarket and decided to give it a try. It was delicious and we really enjoyed eating it with a curry. Plus the pasta is freezable. However you decide to eat this curry, as always, enjoy!

What is your favourite curry? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx