Description
This hearty Chickpea and Red Lentil Curry is packed with flavor and nutrients, making it a perfect plant-based meal. Serve it with rice or naan for a satisfying dish.
Ingredients
Scale
- 1 cup cooked chickpeas
- 1 cup red lentils, rinsed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 cups vegetable broth
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 teaspoon cumin
- to taste Salt and pepper
- 2 tablespoons olive oil
- to taste Fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it’s translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Incorporate the curry powder and cumin into the pot and mix, allowing the spices to toast slightly for about 30 seconds.
- Stir in the rinsed red lentils and cooked chickpeas. Pour in the vegetable broth and coconut milk, and season with salt and pepper. Bring the mixture to a gentle boil.
- Reduce the heat to low once it reaches boiling. Cover the pot and let it simmer for 15-20 minutes, or until the lentils are soft and the curry has thickened slightly.
- Stir occasionally to prevent sticking.
- Taste the curry and adjust seasoning as needed.
- Ladle the curry into bowls, garnish with fresh cilantro, and enjoy it hot with rice or naan.
Notes
- This curry can be made ahead of time and reheats well, making it great for meal prep.
- Feel free to add your favorite vegetables, such as spinach or bell peppers, for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg