Chickpea & red lentil curry from the Rustic Chef
As the kids go back to school after the February half term, the Rustic Chefs have an easy, healthy recipe for you that is not only comforting but can be meal-prepped and frozen too. It’s also budget-friendly!
If you make this recipe please share your creations on social media—don’t forget to tag us and The Rustic Chef!
Ingredients
- 1 tin chickpeas
- 1 tin chopped tomatoes
- 1 tin coconut milk
- 1 tin coconut cream
- 1/2 chilli, finely chopped
- Thumb-sized knob of fresh ginger, grated
- 6 cloves garlic, minced
- 2 tsp curry powder
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp garam masala
- 150g red lentils
- 2 tbsp tomato puree
- 1 red pepper, chopped
- 1 courgette, chopped
- 1 aubergine (optional)
- 150g baby spinach (fresh or frozen)
- 1 red onion, chopped
Method
- Prepare the Base: Heat a tablespoon of rapeseed oil in a large pan over medium heat. Add the chopped red onion and spices (curry powder, cumin, coriander, and garam masala). Cook for 3 minutes, stirring constantly to release the flavours.
- Add the Vegetables: Add the garlic, chilli, ginger, courgette, and red pepper. Stir in the tomato puree, ensuring everything is well coated. If needed, add a bit more oil to prevent sticking. Cook for another 3 minutes.
- Simmer the Curry: Add the chopped tomatoes, coconut milk, and red lentils to the pan. Bring to a simmer and cook for about 10 minutes, stirring occasionally.
- Finish the Dish: Stir in the chickpeas and coconut cream. Mix everything together and let it cook for a further 3 minutes. Add the baby spinach and season to taste. Stir until the spinach is wilted and then remove from heat.
- Cook the Aubergine: Cut the aubergine lengthwise into four steaks and season. In a separate pan, heat a little oil and cook the aubergine steaks for 2 minutes on each side until golden and tender.
- Serve: Spoon the curry into bowls and place an aubergine steak on top of each serving.
The Rustic Chef’s story
Martin Dawkins, aka The Rustic Chef had over two decades of experience in professional kitchens, he’d earned three rosettes and even a nod from the Michelin guide!
It all started with Marcus Wareing at Petrus, where he learned the ropes. Back in Hampshire at Le Poussin, under Alex Aitken’s wing, things really took off. That’s where he fell in love with sourcing and using local ingredients – fresh and authentic.
The Rustic Chef vibe is all about epic food with a sustainable twist. Martin picks ingredients with a low carbon footprint, supporting local producers in Hampshire.
It’s not just about delicious dishes; it’s about doing right by the environment and our local communities. His cooking philosophy is simple – let the flavours shine. No need for too much fancy stuff; fresh and vibrant ingredients peak for themselves.
Now Martin has his own cookery school, he works as a private chef and does live cooking demos. Find out more here.
