Chickpea And Lentil Curry
Whenever I want to make an easy plant-based meal loaded with protein, I make my chickpea and lentil curry. The chickpeas and lentils are simmered in a tomato and coconut milk sauce, with fragrant spices. I love serving this saucy curry over fluffy rice. It is ready in just 50 minutes and is perfect for busy weeknights that require extra sustenance.
Servings: 4 servings
Calories: 483kcal
Ingredients
- 2 tbsp coconut oil
- 1 onion finely diced
- 3 cloves garlic crushed
- 2 tsp minced ginger
- 1 yellow bell pepper diced
- 2-3 green chilis finely diced
- 2 tsp ground cumin
- 2 tsp turmeric
- 2 tsp ground coriander
- 2 tsp ground garam masala
- 15 ounce can diced tomatoes
- 3.5 ounces dried red lentils
- 15 ounce can chickpeas
- 1 cup unsweetened coconut milk can also use light coconut milk
- ½ tsp salt
- ½ tsp pepper
- juice 1 lemon
- 3 ounces baby spinach leaves
Instructions
- Sauté the coconut oil and onion in a large pot for 1-2 minutes.
- Add the garlic and ginger and sauté for 1-2 minutes.
- Add the bell pepper and diced chili, sauté for another 2-3 minutes.
- Sprinkle in the cumin, turmeric, cilantro and garam masala, continue to cook until spices are fragrant.
- Stir through the diced tomatoes, red lentils, and chick peas, cook for 2 minutes.
- Add the coconut milk, stir until well combined.
- Bring to a boil, reduce heat, cover with a tight fitting lid and simmer for 20-25 minutes. Stirring throughout the cooking time, you may want to add ¼ cup water if the sauce becomes too thick.
- When the lentils have cooked and sauce has thickened stir through the salt and pepper, lemon juice, and spinach.
- Cook for another 2-3 minutes until the leaves have wilted. Adjust seasoning to taste.
- Serve with rice and naan bread.
Notes
- My #1 Secret Tip for this chickpea and lentil curry recipe is to bloom the spices in the oil before adding the liquids. I say this every time I talk about a curry recipe. Frying off the spices awakens the flavors, which takes your curry from just average to authentic and professional. I cook my spices for at least 30 seconds so their oils release into the dish, for a richer taste.
- Add water to thin out: If the sauce becomes too thick during the simmering stage, I add 1/4 cup of water or vegetable broth to thin it out.
- Rinse the lentils: I rinse my red lentils before cooking to remove any grit or debris, which may prevent my curry from having a smooth, clean-tasting finish.
- Remove husks: I remove the husks from my chickpeas for a more elegant look and to avoid a slightly bitter taste. I do this by rinsing them, then submerging them in water and rolling vigorously to loosen the husks, but not break the chickpeas. The skins will float to the surface, and they can be scooped off.
- Stir frequently: I stir the pot every few minutes, as lentils have a habit of sticking to the base and burning.
Nutrition
Calories: 483kcal | Carbohydrates: 57g | Protein: 19g | Fat: 23g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 413mg | Potassium: 1120mg | Fiber: 19g | Sugar: 10g