Madeleine Shaw’s Chickpea & Lentil Yellow Curry


We love Madeleine Shaw’s healthy recipes, and this Chickpea & Lentil Yellow Curry is one of our favourites.

Among their many health benefits, chickpeas are high in fibre and lentils are a good plant-based source of protein. This vegan, gluten-free, dairy-free meal is sure to be a crowd pleaser!




1 white onion

2 tbsp of yellow curry paste

1 inch of ginger

1tbsp turmeric powder

2 garlic cloves

100g of cherry tomatoes

1 can of chickpeas rinsed

1 can of lentils rinsed

1 can of coconut milk

Oil for frying (I love sesame or coconut)

Broccoli rice:

1 head of broccoli

1 tbsp of sesame oil
To serve

50g of cashew nuts



Chop the onion, ginger and garlic. Add the chopped aromatics to a pan with oil. Add in the curry paste and turmeric powder and fry until the onion is golden. Add the lentils, chickpeas and tomatoes. Stir in the coconut milk (depending on the brand of coconut milk you may wish to add water at this stage also). Simmer for 10 minutes. While the curry is simmering, chop the florets of the broccoli and either grate or place in the food processor. Fry the broccoli rice for a few minutes and serve together with the curry and cashews.


Visit Madeleine Shaw’s website for more recipe and nutrition inspiration here


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