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My Mild Yellow Chickpea and Lentil Curry

Did you know that Chickpeas and Lentils are prized for their high protein and fibre content, and also contain several key vitamins and minerals known to benefit human health. Recent research has suggested they can help us live longer and can even reduce risks of cancer, diabetes, heart disease and even alzheimers as Choline is a very important and versatile nutrient in chickpeas and Lentils that help with sleep, muscle movement, learning and memory.

The iron, phosphate, calcium, magnesium, manganese, zinc and vitamin K content present in legumes like chickpeas and lentils all contribute to building and maintaining bone structure and strength and also lower cholesterol.

And if that isn't enough, dietary fibres are commonly recognized as important factors in weight management and loss by functioning as "bulking agents" in the digestive system. These compounds increase satiety and reduce appetite, making you feel fuller for longer and thereby lowering your overall calorie intake resulting in weight loss.

Why wouldn't you be making legumes an essential part of your diet and lifestyle?!? They are amazing!

Instead of getting takeaway, why not make your own in the same amount of time and make it even healthier! Here's all you need - It's easy, vegetarian, vegan and FODmap friendly!


Keens Mild Curry Powder

1 carrot diced

2 small sweet potatoes diced and roasted (1 purple and 1 orange for added health benefits or 1 large orange one)

1 can chickpeas rinsed and drained

1 cup dried red lentils

2 cups vegetable stock (I like Massel salt reduced stock cubes)

Pauls plain yoghurt to serve (optional for vegan)

chopped fresh coriander (optional)

Helgas Wholemeal Low Carb Wraps (for Naan)


1. Peel the sweet potato and cut into small pieces and roast in the oven at 180 degrees celcius for 30 minutes until just about soft.

2. In a saucepan add 1 tablespoon of olive oil or rice bran oil and cook the carrot stirring for 5 minutes until softened.

3. Stir in curry powder and add vegetable stock, chickpeas, lentils, sweet potato and 1 cup of water.

4. Bring to the boil then simmer uncovered for 15-20 minutes until thickened.

5. In a fry pan toast the Helgas wrap until crispy and sut into wedges as your healthy substitute for Naan Bread

6. Serve with plain yoghurt and fresh coriander

Absolutely delicious!



Lifestylist Health & Fitness

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