Chickpea Lentil Fish Curry

Chickpea Lentil Fish Curry

Spiced chickpea, lentil and tomato based Indian curry

Macro Per Serve
Carbs: 18.7 g  Protein: 31.2 g  Fat: 4.1 g

Ingredients (5 servings)
  • 200g tinned chickpeas, drained and rinsed 
  • 400g tinned crushed tomatoes 
  • 100g onion 
  • 12g garlic 
  • 1g salt 
  • 2g paprika 
  • 2g turmeric 
  • 2g garam masala 
  • 2g coriander 
  • 200g cooked lentils 
  • 650g basa fillets 
  • 150g eggplant 
  • 100g zucchini 
  • 150g cauliflower 
  • 100g mushrooms 
  • Spray olive oil


1. Add onion and garlic to hot olive oil and stir over a medium heat until soft.

2. Add chili powder, salt, turmeric, paprika, cumin and coriander. Stir over heat for 1 minute.

3. Add chickpeas, lentils and undrained tomatoes.

4. Cover and simmer on low heat for 20 minutes

5. Stir, and add remaining vegetables, garam masala.

6. Cover and simmer for 10 minutes.

7. While simmering, grill fish 3 minutes either side over medium-high heat.