Chickpea and Lentil Curry

Chickpea and Lentil Curry

Author: Arwa Prep Time: 15 minutes
Cook Time: 20 minutes Total Time: 35 minutes
Yield: 4 servings Category: Other Recipes Cuisine: Indian Diet: Vegan

Ingredients

  • 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 (or to taste)
  • 14 ounces crushed tomatoes (one can)
  • Handful of cherry tomatoes, halved (optional)
  • 1 14-ounce can unsweetened coconut milk
  • 1 cup cooked chickpeas, drained and rinsed
  • 1 cup cooked French lentils (or dried lentils, cooked until al dente)
  • Salt and freshly ground black pepper to taste
  • Drizzle of maple syrup to taste
  • Fresh lime juice to taste
  • 1/4 cup chopped fresh cilantro (for garnish)
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Instructions

  1. Heat the oil in a large saucepan over medium-high heat. Add the cumin seeds and cook for about 45 seconds until they start to brown and smell nutty.
  2. Add the garlic and ginger and stir. Sprinkle in the turmeric, coriander, and cayenne. Cook for 2 minutes, stirring constantly.
  3. Pour in the crushed tomatoes and the cherry tomatoes (if using). Reduce the heat to low and simmer for about 10 minutes.
  4. Pour in the coconut milk and add the chickpeas and lentils. Stir and cook for about 2 minutes more until everything warms through.
  5. Taste and season with salt and freshly ground black pepper. Add a touch of maple syrup and squeeze of fresh lime juice.
  6. Serve over rice or naan, or eat it straight from the pot.

Notes

  1. This curry tastes even better the next day and is great for batch cooking. It is beginner-friendly and forgiving.