Ingredients

2 tbsp of olive oil
2 onions, quartered and finely sliced
4 garlic cloves, minced
2 carrots, cut into small cubes
1 large knob of ginger, finely grated
2 tsp of cumin
2 tsp of coriander
2 tsp of cinnamon
2 tsp of turmeric
2 cardamom pods, bruised with the heel of a chef's knife
6 cloves of garlic
2 tsp salt
1 1/2 tbsp of Egmont Honey
2 x tins chopped tomatoes
1 x tin chickpeas, drained and rinsed
1 x tin coconut cream
350g cauliflower, cut into small florets
Greek yoghurt to serve
Coriander to serve, roughly chopped
1 tin lentils (400g cooked lentils)

Chickpea and lentil curry with manuka honey

Name: Chickpea and lentil curry with manuka honey
Cook time: 60 minutes
Total time: 60 minutes
Yield: 6 bowls of curry
Ingredients: 2 tbsp of olive oil; 2 onions, quartered and finely sliced; 4 garlic cloves, minced; 2 carrots, cut into small cubes; 1 large knob of ginger, finely grated; 2 tsp of cumin; 2 tsp of coriander; 2 tsp of cinnamon; 2 tsp of turmeric; 2 cardamom pods, bruised with the heel of a chef's knife; 6 cloves of garlic; 2 tsp salt; 1 1/2 tbsp of Egmont Honey; 2 x tins chopped tomatoes; 1 x tin chickpeas, drained and rinsed; 1 x tin coconut cream; 350g cauliflower, cut into small florets; Greek yoghurt to serve; Coriander to serve, roughly chopped; 1 tin lentils (400g cooked lentils)

60 minutes

Beginner

6 bowls of curry

Recipe byEgmont Honey

egmont honey chickpea and lentil curry with manuka

A hug in a bowl, this recipe ticks all the boxes and we think it might become a firm favourite

This chickpea and lentil curry is packed with flavour and nutrient dense ingredients. And even better, it’s all cooked in just one pot – now you can spend less time washing up and more time enjoying your meal.

Ingredients

2 tbsp of olive oil
2 onions, quartered and finely sliced
4 garlic cloves, minced
2 carrots, cut into small cubes
1 large knob of ginger, finely grated
2 tsp of cumin
2 tsp of coriander
2 tsp of cinnamon
2 tsp of turmeric
2 cardamom pods, bruised with the heel of a chef's knife
6 cloves of garlic
2 tsp salt
1 1/2 tbsp of Egmont Honey
2 x tins chopped tomatoes
1 x tin chickpeas, drained and rinsed
1 x tin coconut cream
350g cauliflower, cut into small florets
Greek yoghurt to serve
Coriander to serve, roughly chopped
1 tin lentils (400g cooked lentils)

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Step 1

Heat the olive oil in a heavy-bottomed frying pan over a medium-high heat. Fry the onions and garlic until soft and translucent

Step 2

Add in the carrots and ginger, whilst cooking for another three to four minutes

Step 3

Add in the spices, salt, honey, tomatoes, chickpeas, lentils and coconut cream

Step 4

Bring to the boil, then reduce the heat and simmer for 30 minutes, stirring from time-to-time to make sure the curry doesn’t stick to the bottom of the pot