Lentil, potato and chickpea curry


This quick and easy but delicious recipe uses up store ingredients. It is one of my stand-by recipes on a meat free day. Almost any cooked or raw leftover vegetable can be added when cubed.

Approx price: £3.36 or 84p per portion*

Serves: 4

Total time: 35mins


  • 1 tablespoon sunflower oil
  • 1 onion (peeled and diced)
  • 4 waxy potatoes (peeled and diced)
  • 2 tablespoon curry paste (your choice)
  • 1 tin chickpeas (drained)
  • 1 tin tomatoes
  • 100g lentils (red or green)
  • 300mls vegetable stock (or water)
  • 450g basmati rice


  • Heat the oil in a saucepan, fry the onions, add the potatoes and cook for 3-4 minutes
  • Rinse the rice and cook the rice in 4 cups of cold slightly salted water. Bring to boil. When boiled for 2 minutes, Turn off the heat and let the rice cook with a lid on tightly. Do not be tempted to take off the lid for 25 minutes
  • Whilst the rice is cooking nicely. Continue with the curry
  • Add the rest of the ingredients to the onions and potatoes. Stir thoroughly. Bring to boil for 2 minutes
  • Turn down the heat and allow to simmer for 15 – 20 minutes. Taste and season
  • As this is one of my green day recipes, make sure to add any cooked or raw vegetables including, cauliflower, mushrooms, broccoli, butternut squash all nicely diced
  • Adjust the consistency by adding more stock or reducing the liquid by boiling rapidly (without burning underneath) for 2 minutes
  • Serve with the hot rice which should have completely absorbed the water in the saucepan.

*(prices correct at time of publication – supermarket prices and offers may vary)