Name: Chickpea and Lentil Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 2 teaspoons neutral cooking oil; 1 1/2 teaspoons cumin seeds; 5 cloves garlic, minced; 1 tablespoon minced ginger; 1 1/2 teaspoons turmeric; 1 teaspoon ground coriander; 3/4 teaspoon cayenne pepper (or to taste); 14 ounces crushed tomatoes; Handful of 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); Salt and freshly ground black pepper, to taste; Drizzle of maple syrup, to taste; Fresh lime juice, to taste; 1/4 cup chopped fresh cilantro (for garnish, optional)

why make this recipe

Chickpea and lentil curry is a great dish to make because it is not only delicious but also packed with nutrients. Chickpeas and lentils are excellent sources of protein and fiber, making this curry a filling meal. It’s also easy to make and perfect for any weeknight dinner. Plus, it’s vegan-friendly, which makes it suitable for many diets.

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how to make Chickpea and Lentil Curry

Ingredients:

2 teaspoons neutral cooking oil
1 1/2 teaspoons cumin seeds
5 cloves garlic (minced)
1 tablespoon minced ginger
1 1/2 teaspoons turmeric
1 teaspoon ground coriander (or 1 1/2 teaspoons coriander seeds added with cumin seeds)
3/4 teaspoon cayenne pepper (or to taste)
14 ounces crushed tomatoes
Handful of 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)
Salt and freshly ground black pepper (to taste)
Drizzle of maple syrup (to taste)
Fresh lime juice (to taste)
1/4 cup chopped fresh cilantro (for garnish (optional))

Directions:

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: Cook for about 2 minutes more, or until warmed through.
Season: Add salt and pepper to taste. Mix in a touch of maple syrup and a squeeze of fresh lime juice. Garnish with cilantro if desired.

how to serve Chickpea and Lentil Curry

You can serve Chickpea and Lentil Curry over rice or alongside naan bread. It also makes a great filling for wraps or pita pockets. For an extra touch, drizzle more fresh lime juice on top before serving.

how to store Chickpea and Lentil Curry

To store leftover curry, let it cool down first. Then, place it in an airtight container and store it in the refrigerator. It is best enjoyed within 3-4 days. You can also freeze it for longer storage. Just make sure to use a freezer-safe container.

tips to make Chickpea and Lentil Curry

If you want extra heat, add more cayenne pepper or serve with chili flakes.
For a richer flavor, let the curry simmer a bit longer.
Feel free to add extra vegetables like spinach or bell peppers for added nutrition.

variation

You can create different versions of this curry by changing the spices or adding different vegetables. For example, try adding spinach or sweet potatoes for a twist. If you like a milder taste, you can reduce the amount of cayenne pepper.

FAQs

Q: Can I use dried lentils instead of canned?
A: Yes, you can use dried lentils. Just cook them until they are al dente before adding them to the curry.

Q: Is this curry suitable for meal prep?
A: Absolutely! This curry stores well and can be made in advance for easy meal prep.

Q: Can I make this recipe nut-free?
A: Yes, just use coconut milk or another nondairy milk that is free from nuts.