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North Indian Chickpea, Lentil and Squash Curry with Red Onion and Tomato Salad

This is a super easy curry to make. As a variation sometimes you can leave out the lentils and make it just with the butternut and chickpeas.


For the curry:
1 large chopped onion
2 Tbsp oil
1 tsp each of: ground coriander, fennel seeds, cumin, turmeric, garam masala, black pepper, chilli flakes, ground cinnamon
1 tsp grated fresh root ginger
1 cup red lentils
Half a peeled and chopped butternut squash
2½ cups water
410g tin drained and rinsed chickpeas
3 handfuls baby spinach
Juice 1 lemon
2 Tbsp each: freshly chopped coriander and mint

For the salad:
1 finely chopped red onion
4 de-seeded and diced medium tomatoes
Juice of 1 lime/lemon
2 tsp chopped fresh coriander

Cooking Instructions

For the curry:
  • Fry the onion in the oil in a large saucepan until soft.
  • Add the ginger and spices, stir and cook for a few minutes. Season with salt and pepper.
  • Add the water, lentils and butternut. Bring to the boil and then simmer until lentils are thick and mushy.
  • Add the chickpeas and spinach and stir well until the leaves are wilted and the mixture is hot.
  • Add the lemon juice and herbs.
  • Serve with poppadoms or flat bread or brown rice.
For the salad:
  • Mix the choped red onion and tomatoes together.
  • Add the juice of a lime/lemon and chopped fresh coriander with some salt. Stir well.
Serves 4 people

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