This comforting chickpea and lentil curry provides all five of your 5-a-day. It’s spiced with turmeric and ginger and topped with a calcium-rich raita
Prep:10 mins
Serves 2
1 tbsp rapeseed oil1 large onion, thinly sliced3 garlic cloves, thinly sliced1 tbsp finely chopped ginger2 tsp turmeric2 tsp ground coriander2 tsp cumin seeds1 red chilli, seeded and thinly sliced1 tbsp vegetable bouillon powder115g red lentils1 large aubergine, cubed400g can chickpeas (no need to drain)
STEP 1Heat the oil in a large non-stick pan and fry the onion, garlic and ginger for 8 mins until softened. Tip in the turmeric, coriander, cumin and chilli and cook for 20 seconds, stirring occasionally.STEP 2Pour in 800ml boiling water, stir in the bouillon, lentils and aubergine, and cover the pan and leave to simmer for 15 mins until the lentils are pulpy. Stir in the chickpeas with their water, if you need a little more liquid, and cook for 5 mins.STEP 3Meanwhile, stir the red onion, coriander, mint and tomatoes with the yogurt to make a raita. Spoon the dhal into two bowls, top with raita and scatter with mint leaves.
