Chickpea and Lentil Curry
Spice up your weekly meal routine with this amazing chickpea and lentil curry. A mouth-watering vegan curry packed with beautiful flavors.
Heat up some oil in a pot on medium heat, and add chopped onions. Sauté these for a few minutes until soft and translucent, then add finely diced ginger and garlic. Sauté for another minute, and add the seasoning, red lentils and drained canned chickpeas.
Sauté the combination for a few seconds until fragrant. Stir to coat the chickpeas and lentils evenly with the seasoning.
Add water and canned diced tomatoes to the pot, cover it with a lid, and leave it to simmer for 10-15 minutes.
Taste the curry to ensure that the lentils have cooked through before adding more seasoning to taste.
Serve the chickpea lentil curry warm over rice or with your favorite side dishes.
- Ensure that the lentils have cooked through before serving the curry. Hard lentils are practically inedible!
- If you like more spice, you can add some chili powder or chili flakes. The basic curry recipe is quite mild, and suitable for most dietary requirements.
- Leftover chickpea curry stores incredibly well. You can store it in an airtight container in a refrigerator for up to 4 days, or freeze it for up to 6 months.
Calories: 102kcal | Carbohydrates: 18g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 296mg | Potassium: 273mg | Fiber: 8g | Sugar: 2g | Vitamin C: 4mg | Calcium: 28mg | Iron: 2mg