Earthly Eating

Chickpea and Lentil Curry Chickpea and Lentil Curry Recipe

This month’s Earthly Eating recipe is a quick, easy, eco-friendly, and healthy vegetarian curry from Dr Jeanne Tarrant, our Threatened Amphibian Programme Manager 

Preparation time: 15 minutes or less

Serves: 2-3


  • 1 onion, finely chopped
  • 2 large cloves crushed garlic
  • 1 tablespoon oil
  • 1 teaspoon chilli powder or salt to taste
  • ½ teaspoon salt and black pepper, to taste
  • 1 teaspoon turmeric
  • 1 teaspoon hot paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 x 439 g cans chickpeas, rinsed thoroughly under cold water and drained
  • 2 x 440 g cans tomato pieces
  • ¼ cup red lentils (optional – spinach also makes a nice addition)
  • 1 teaspoon garam masala


  1. Heat oil in a medium pan
  2. Add onion and garlic and sauté until onion is transparent, stirring constantly
  3. Add chilli powder, salt, turmeric, paprika, cumin and coriander and cook for 2-3 minutes
  4. Add chickpeas, undrained tomatoes, and lentils (optional), and stir until combined
  5. Simmer, covered, over low heat for 20 minutes, stirring occasionally
  6. Add garam masala
  7. Simmer, covered, for ten more minutes
  8. Garnish with chopped fresh coriander leaves.

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