Chickpea, Lentil & Spinach Curry

Ingredients

• 1 tbsp rapeseed or olive oil
• 1 onion, finely diced
• ¾ carrot, finely diced or grated
• 1 pepper, finely diced
• 1 garlic clove, crushed
• 1–2 tsp mild curry powder, ideally salt-free
• 40g dried red lentils, rinsed
• ¾ x 160g tins chickpeas, drained and rinsed
• ½ x 160g tin chopped tomatoes
• 140ml water
• 60g frozen spinach or fresh spinach
• 75g dried rice

Method

1. Start the rice according to the packet instructions.
2. Heat the oil in a large pan. Add onion, carrots and pepper. Cook for 6–8 minutes until softened.
3. Add garlic and mild curry powder. Stir for 30 seconds.
4. Add red lentils, chickpeas, chopped tomatoes and water.
5. Simmer for 20–25 minutes, stirring often, until the lentils are soft and the curry has thickened. Add a splash more water if needed.
6. Stir in the spinach and cook for another 3–4 minutes until fully heated through.
7. Remove babies portion before adding adult salt, chilli or salty extras. Squash chickpeas and mash slightly.
8. Serve with rice. Adults can add chilli, black pepper and salt at the table.