The Best Chickpea and Lentil Curry
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Unrated
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
5 Servings
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Course
Main Course
The Best Chickpea and Lentil Curry
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Enjoy a delicious and healthy meal with this easy to make chickpea and lentil curry recipe. Packed with plant-based protein, fiber, and flavorful spices, this curry is a nutritious and satisfying vegetarian dish.
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Ingredients
- 1 tablespoon vegetable oil
- 4 cloves garlic minced
- 1 onion chopped, medium
- 1 inch ginger
- 1 green chili seeded and cut into pieces
- 2 teaspoons ground coriander
- 1 teaspoon cumin ground
- ¼ teaspoon Turmeric ground
- Pinch salt
- 1 15 oz crushed tomatoes canned
- 1 14 oz coconut milk full fat, canned
- 2 cups vegetable stock
- 1 cup lentils rinsed and picked through
- 1 15 oz chickpeas canned
- ½ lemon squeezed
- ¼ cup cilantro finely chopped, fresh
Instructions
- In a pot, heat vegetable oil over medium high heat. Once heated add garlic, onion, green chili and ginger. Cook for about 3-4 minutes until the onion has started to become more tender and turn translucent.
- Lower heat and add coriander, cumin, and turmeric. Toast spices for about a minute or so or until fragrant.
- Add tomatoes, vegetable stock, pinch of salt, and lentils. Stir until well combined. Increase heat and bring to a simmer. Cook uncovered for about 20 minutes or until the lentils are almost cooked.
- Stir in chickpeas and coconut milk. Cook for an additional 10-15 minutes or until the lentils are fully cooked. The curry should be thickened.
- Remove from heat, stir in fresh lemon juice and fresh cilantro. Serve with basmati rice.
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