Chickpea-lentil curry with spinach

The recipe was compiled by Ms. Horváthová, head of the cafeteria at the University of Economics.

This school is involved in the Green Dining Room project.

Ingredients for 10 servings

Curry

• 0.20 kg Onion
• Garlic (to taste)
• 1 pc fresh ginger (to taste)
• 1.2 kg Tomatoes
• 0.10 l Oil
• 0.01 kg Cumin
• 0.02 kg Ground coriander
• 0.02 kg Cucumber
• Paprika chili peppers (to taste)
• 0.40 kg Red lentils
• 1pc Sweet vegetable cream
• ½ pc fresh broccoli
• 1 kg Sterilized chickpeas
• 0.40 kg Fresh spinach
• Juice of 2 lemons
• ½ pack sesame seeds
• 0.10 kg Cashew nuts 

Appendix

• 1.10 kg Rice
• 0.07 kg Onion
• 0.07 l Oil
• Salt

Technological process

1. Blend the onion, garlic, ginger and tomatoes until smooth.
2. Heat the oil in a large frying pan, add the spices and fry for a few seconds.
3. Pour in the tomato puree and let it cook for 2 minutes.
4. Add lentils and vegetable cream. Cook for about 7 minutes.
5. Cut the broccoli into florets, add to the pan and cook for another 5-10 minutes until the lentils are soft.
6. Finally, stir in the chickpeas and spinach, drizzle with lemon juice and sprinkle with seeds and cashew nuts.
7. Serve with rice and salad.