Lentil & Chickpea Cashew Curry


Time for a new plant-based meal prep recipe gang! Lately, I’ve been on an absolute roll of making my Butter Bean Cashew Dahl, which is one of my all-time favourite recipes on the blog, plus it’s been a big hit with you guys too – a win win! So after making the dahl for a recent week of night shifts, I decided it was time to change it up a little. I couldn’t resist continuing a cashew vibe, so this time around I’ve created a cheeky little vegetarian curry recipe using lentils and chickpeas, topped with cashews for nutty good-fat goodness! Chickpeas and lentils are two of my go-to sources of plant protein, and so combining these makes for an epic, filling, fibre-happy meal! So, let’s cook!


Recipe (Serves 4-5)


  • 1/4 tsp medium chili powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp apple cider vinegar
  • 1 garlic clove, finely chopped
  • 1 red onion
  • 1 green pepper
  • 1 cup of broccoli florets
  • 3 handfuls of washed spinach leaves
  • 1 400g tin of Bijoux Verts Lentils (I use the brand Epicure)
  • 1 400g tin of chickpeas
  • 1 400ml tin of chopped tomatoes + 400ml liquid from rinsing the tin
  • 50-75g of unsalted cashews, chopped
  • A twist of black pepper + A pinch of sea salt
  • 1 tbsp extra virgin olive oil, for cooking


  1. Prepare your veggies by chopping them in advance and set aside in small bowls.
  2. Heat the olive oil in a pot on a medium heat, then add the garlic and red onion, and cook for 3-4 minutes until a little translucent.
  3. Add your spices and cook for another 2-3 minutes to coat the onions.
  4. Add the green pepper and broccoli, and stir again.
  5. Add the chopped tomatoes, water and apple cider vinegar, and mix well.
  6. Finally, add the chickpeas, spinach and lentils, and stir it all up.
  7. Bring to the boil, and then turn down to a simmer for 10-15 minutes.
  8. When done, add 1-2 tablespoons of chopped cashews to each serving, and you’re sorted! You can serve this dish with sides like brown rice, quinoa, roasted or boiled sweet potatoes, or just a simple salad for a filling lunch!


Yum! I hope you guys enjoy this one as much as me! Tag me if you try it out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x

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