Description
A warm and fragrant Chickpea and Lentil Curry, perfect for busy weeknight dinners.
Ingredients
Scale
- 2 teaspoons neutral cooking oil
- 1 1/2 teaspoons cumin seeds
- 5 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 1/2 teaspoons turmeric
- 1 teaspoon ground coriander
- 3/4 teaspoon cayenne pepper
- 14 ounces crushed tomatoes
- A handful of cherry tomatoes, halved (optional)
- 1 (14-ounce) can unsweetened coconut milk
- 1 cup cooked chickpeas
- 1 cup cooked French lentils
- Salt and freshly ground black pepper to taste
- Drizzle of maple syrup
- Fresh lime juice
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Heat the neutral cooking oil in a large pot over medium heat.
- Add the cumin seeds and sauté for about 1 minute.
- Stir in the minced garlic and ginger, cooking until softened, roughly 2 minutes.
- Mix in the turmeric, ground coriander, and cayenne pepper, toasting for another minute.
- Pour in the crushed tomatoes and fresh cherry tomatoes, simmering for 5 minutes.
- Stir in the coconut milk, cooked chickpeas, and cooked lentils. Season with salt and pepper to taste.
- Let the curry simmer for about 10 minutes, stirring occasionally.
- Finish with a drizzle of maple syrup and squeeze of fresh lime juice.
- Garnish with chopped cilantro before serving.
Notes
Using fresh spices enhances flavor. Adjust seasoning as needed while cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg