Chickpea And Lentil Curry
This chickpea and lentil curry features protein-rich chickpeas and tender lentils in a fragrant tomato-based sauce with creamy coconut milk. It’s warm, comforting, full of spice, and so simple to make! Naturally vegan & gluten-free!
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
- Adjust the heat of this by removing or adding additional green chili.
- This dish can be made ahead of time and gently reheated.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 1 month.
- Canned brown lentils can be used instead of dried, if you make this substitution, reduce the cooking time to 25 minutes.
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