Vegetarian lentil and bean curry

    1 hour 25 min

    A hearty lentil, chickpea and kidney bean curry that gets a touch of sweetness from sultanas. Garnish with freshly chopped coriander.

    232 people made this

    Serves: 8 

    • 2 tablespoons olive oil
    • 1 large onion, chopped
    • 100g red split lentils
    • 2 cloves garlic, minced
    • 3 tablespoons curry powder
    • 1 teaspoon ground cumin
    • 1 pinch cayenne pepper
    • 1 (800g) jar passata
    • 1 (400g) tin chickpeas, drained and rinsed
    • 1/2 (400g) tin kidney beans, drained and rinsed
    • 75g sultanas or raisins
    • salt and pepper to taste

    Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

    1. Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, chickpeas, kidney beans and sultanas. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.

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    Reviews in English (95)


    This was a huge success! A delicious curry. I used a tin of tomatoes whizzed up rather than a jar of passata. It worked fine.  -  26 Feb 2011


    Very tasty & filling dish. I added ginger with the garlic which turned out well. I needed to add water as it was a bit thick. I will definitely make it again.  -  31 Aug 2013


    A nice recipe, I would add some more veg like okra and broccoli next time. I popped in some garam masala too. Yum - thanks!  -  31 Dec 2011