Coconut, curry leaf & turmeric saucy lentils
Raid your spice cupboard to make our lentil dish which can be used as a base to make three other meals – use puy or green lentils as they hold their shape
Curried chickpea brothy pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Nutrition: Per serving
- kcal549
- fat16g
- saturates8g
- carbs69g
- sugars9g
- fibre16ghigh
- protein24g
- salt0.78g
Method
step 1
Heat the oil in a deep saucepan over a medium heat. Stir in the onion with a pinch of salt and cook for 8-10 mins until softening around the edges. Mix in the tomato purée and cook for a further 3-5 mins until darkened and caramelised. Tip in the chickpeas, stock and leftover lentils. Bring to a gentle simmer and let it bubble away for 6-8 mins.
step 2
Meanwhile, cook the pasta according to pack instructions and drain well. Add the kale to the lentil mixture and cook for a further 5 mins. Add the pasta and stir well, season to taste and serve with some flatbreads for dipping.