Chickpea & Lentil Curry
Author:Easy Chickpea & Lentil Curry in under 30 minutes! It's creamy, thick, saucy, comforting, and packed with delicious, rich, spicy flavour.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion , diced
- 4 cloves garlic , minced
- 1 tablespoon fresh ginger , minced or grated
- 2 tablespoons curry powder
- ½ teaspoon cayenne pepper , adjust to suit your tastes
- 2 tablespoons tomato paste , (puree in the UK)
- 2 cups (480 ml) water
- one 14oz (400 ml) can full fat coconut milk
- 1 packed cup (175 grams) dry split red lentils , (NOT brown or green lentils)
- 1 tablespoon brown sugar , or coconut sugar
- 2 tablespoon soy sauce
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sea salt
- one 14oz (398 ml) can chickpeas , (about 1½ cups)
INSTRUCTIONS
- Heat the olive oil over medium heat. Add the onion and sauté for about 5 minutes until softened, transparent, and just starting to turn golden.
- Add the garlic, ginger, curry powder and cayenne and cook for another two minutes, stirring frequently until smelling fragrant.
- Add the tomato paste. Stir it in and cook for 1 more minute, constantly stirring until it darkens in colour.
- Add the water, canned coconut milk, red lentils, brown sugar, soy sauce, black pepper, and salt. Stir and bring to a gentle simmer. Cook for 15 to 20 minutes until the lentils are soft and breaking down and the sauce is thickening.
- Add the chickpeas and allow to heat through. I like it nice and thick, but feel free to add a little water to thin at this stage if you prefer a thinner consistency.
- At this point you can serve as soon as it’s hot, or leave to simmer on low for a bit longer if you need to. It will continue to reduce and thicken. Taste and adjust seasonings as necessary before serving.
NOTES
Store leftover curry in an airtight container in the fridge for up to 5 days or the freezer for up to 3 months. Reheat gently on the stovetop, or in a microwave.
For the quick pickled red onions (highly recommend!): 1 red onion sliced into very thin half moons, ½ cup white vinegar, ½ cup water,1 tablespoon white/cane sugar/maple syrup, ½ teaspoon salt. Pop it all in a jar and shake well. Leave for 20 minutes, or refrigerate for up to 2 weeks. (also works with cucumber & is equally delicious with this curry). Enjoy with curry, chili, pizza, BBQ, tacos, nachos in sandwiches, salads etc.
NUTRITION
Serving: 1serving | Calories: 351kcal | Carbohydrates: 38g | Protein: 14g | Fat: 18g | Saturated Fat: 13g | Sodium: 591mg | Potassium: 684mg | Fiber: 13g | Sugar: 6g | Vitamin A: 194IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 7mg
