Description
A cozy, creamy chickpea and lentil curry that’s quick to prepare and perfect for 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 (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)
Instructions
- 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.
- Add the garlic and ginger and stir. Sprinkle in the turmeric, coriander, and cayenne. Cook for 2 minutes, stirring constantly.
- Pour in the crushed tomatoes and the cherry tomatoes (if using). Reduce the heat to low and simmer for about 10 minutes.
- Pour in the coconut milk and add the chickpeas and lentils. Stir and cook for about 2 minutes more until everything warms through.
- Taste and season with salt and freshly ground black pepper. Add a touch of maple syrup and squeeze of fresh lime juice.
- Serve over rice or naan, or eat it straight from the pot.
Notes
This curry tastes even better the next day and is great for batch cooking. It is beginner-friendly and forgiving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: curry, vegan, chickpeas, lentils, quick dinner