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.
Servings: 4
Calories: 102kcal
Ingredients
- 1 14 oz can of chickpeas (400 g)
- 1 14 oz can of diced tomatoes
- ½ cup red lentils (100 g)
- ½ cup water
- 3 garlic cloves
- 1 onion
- 1 thumb sized ginger
- ½ teaspoon turmeric
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 teaspoons garam masala
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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