Apple Curry with Chickpeas and Lentils
This Apple Curry with chickpeas and lentils is the perfect autumn dish! It’s warm, comforting, and full of spice, and so simple to make!
Servings: 6 servings
- 1½ cups cooked beluga/black lentils or French green lentils
- 1 15oz can chickpeas rised and drained
- 1 red onion diced
- 5 cloves garlic minced
- 1½ Tbsp minced ginger
- 1 Tbsp extra virgin olive oil
- 2 Tbsp curry powder
- ¼ tsp cayenne pepper
- 4 tsp soy sauce
- ¼ cup golden raisins
- 1 cup water
- 1 Fuji apple chopped
- 2 Tbsp chopped cilantro
- Brown rice or Naan for serving
Chop the apples, onion, garlic, etc. Heat a large saucepan over medium-high heat. Cook the onion and garlic in the oil, stirring until translucent, about 3-5 minutes.
Add the curry, ginger, cayenne and cook 1 minute. Add the lentils and chickpeas and cook, stirring, 1 minute more.
Stir in the soy sauce, raisins and water and cook 15 min, stirring often, until all the water is absorbed. If you like softer chickpeas, cook it for up to 30 minutes. Add the apple during last 3 minutes of cooking.
Just before serving, sprinkle with cilantro.
Top Tips For Making Apple Curry
Adapted from Vegetarian Times
- Dice the apples and onions evenly. This will allow them to cook evenly and create a balanced texture.
- If you prefer softer chickpeas, feel free to cook the dish an additional 30 minutes.
- Play with the spices! If you like more heat add some more cayenne pepper.
- Instead of the chickpeas and beluga lentils, you can use any beans/lentils you like!
- Feel free to add in some veggies: roasted squash, pumpkin, potatoes, carrots, zucchini and baby spinach would all work well in this dish.
- For extra creaminess, add coconut milk at the same time you add the apples!
Calories: 276kcal | Carbohydrates: 51.6g | Protein: 10.4g | Fat: 3.9g | Sodium: 338.7mg | Fiber: 9.8g | Sugar: 4.3g