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Chickpea and Lentil Curry

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350
A flavorful and hearty chickpea and lentil curry, perfect for a comforting meal. This dish is packed with plant-based protein and aromatic spices.

Ingredients

Ingredients

  • 2 teaspoons neutral cooking oil
  • 1.5 teaspoons cumin seeds
  • 5 cloves garlic (minced)
  • 1 tablespoon minced ginger
  • 1.5 teaspoons turmeric
  • 1 teaspoon ground coriander ((or 1 1/2 teaspoons coriander seeds added with cumin seeds))
  • 0.75 teaspoon cayenne pepper ((or to taste))
  • 14 ounces crushed tomatoes
  • Handful cherry tomatoes (halved (optional))
  • 1 (14-ounce) can unsweetened coconut milk ((or nondairy milk*))
  • 1 cup cooked chickpeas
  • 1 cup cooked French lentils ((or Puy or green lentils (cook 1/2 cup dried lentils until al dente, or use precooked canned lentils)))
  • to taste Salt and freshly ground black pepper
  • Drizzle maple syrup (to taste)
  • to taste Fresh lime juice
  • 1/4 cup chopped fresh cilantro (for garnish (optional))

Instructions 

  • Toast the cumin seeds: Heat the oil in a large saucepan over medium-high heat. Cook the cumin seeds for about 45 seconds, or until they start to brown.
  • Cook the aromatics and spices: Add the garlic, ginger, turmeric, coriander, and cayenne. Cook for 2 minutes, stirring constantly.
  • Add the tomatoes: Pour in the crushed tomatoes and cherry tomatoes (if using). Reduce the heat to low and simmer for about 10 minutes, or until the flavors are melded, stirring frequently.
  • Add the coconut milk, chickpeas, and lentils and cook for about 2 minutes more, or until warmed through.
  • Season with salt and pepper. Add a touch of maple syrup and a squeeze of fresh lime juice to taste. Garnish with cilantro.

Notes

For a richer flavor, use full-fat coconut milk. You can also add other vegetables like spinach or cauliflower.
Calories: 350kcal
Cost: $8
Course: Main Course
Cuisine: Indian
Keyword: chickpeas, lentils