The Best Chickpea and Lentil Curry
Enjoy a delicious and healthy meal with this easy to make chickpea and lentil curry recipe. Packed with plant-based protein, fiber, and flavorful spices, this curry is a nutritious and satisfying vegetarian dish.
Servings: 5 Servings
Ingredients
- 1 tablespoon vegetable oil
- 4 cloves garlic minced
- 1 medium onion chopped
- 1 inch ginger
- 1 green chili seeded and cut into pieces
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon ground turmeric
- Pinch of salt
- 1 15 oz can crushed tomatoes
- 1 14 oz can full fat coconut milk
- 2 cups vegetable stock
- 1 cup lentils rinsed and picked through
- 1 15 oz can chickpeas
- ½ lemon squeezed
- ¼ cup fresh cilantro finely chopped
Instructions
- In a pot, heat vegetable oil over medium high heat. Once heated add garlic, onion, green chili and ginger. Cook for about 3-4 minutes until the onion has started to become more tender and turn translucent.
- Lower heat and add coriander, cumin, and turmeric. Toast spices for about a minute or so or until fragrant.
- Add tomatoes, vegetable stock, pinch of salt, and lentils. Stir until well combined. Increase heat and bring to a simmer. Cook uncovered for about 20 minutes or until the lentils are almost cooked.
- Stir in chickpeas and coconut milk. Cook for an additional 10-15 minutes or until the lentils are fully cooked. The curry should be thickened.
- Remove from heat, stir in fresh lemon juice and fresh cilantro. Serve with basmati rice.