Creamy Chickpea And Lentil Curry Recipe
Equipment
- Large Pot or Large Frying Pan
Ingredients
- 1 teaspoon olive oil
- 1 onion
- 2 red peppers
- 2 cloves (2 teaspoons) fresh minced garlic
- 2 teaspoons minced fresh ginger
- 1 tablespoon homemade curry powder
- 2 teaspoons sea salt
- 2 cups water
- 1 can chopped tomatoes
- 1 can chickpeas (drained and rinsed)
- 120g dry red lentils
- 1 teaspoon maple syrup
- 15g fresh coriander (cilantro) leaves
- 1 batch (4 servings) of Mediterranean yellow rice or 2 cups of cooked white rice
Instructions
- Add the olive oil to a large frying pan over a medium heat.
- Chop the onion and add it to the pan. Give it a good stir.
- Chop the peppers and add those to the pan along with the garlic and ginger.
- Add the curry powder and sea salt and stir for 1 minute.
- Add the water, chopped tomatoes, chickpeas, red lentils, maple syrup, and fresh coriander to the pan.
- Simmer on a low to medium heat for at least 15 minutes or until the lentils have softened.
- Serve with cooked yellow rice or white rice.
Notes
Storage: This recipe keeps in the fridge for up to 4 days in an air-tight container. It also freezes well for up to 3 months. Defrost it before using it. Reheat it by warming it up gently in a pan.
Nutritional Information: The nutritional information is for one serving of the recipe including side dishes, sauces, veg, garnishes, and all other elements listed under the ingredients apart from anything labeled as optional.
Ingredient Swaps
Almost all ingredients can be swapped for other ingredients. See the section called Ingredients substitutions in the blog post for easy ingredient swaps.
Alternative Cooking Methods: This recipe works well in an Instant Pot, Ninja Foodi Max, or any other pressure cooker. Cook it on high pressure for 10 minutes and quick-release the steam. Alternatively, you can cook this for at least 6 hours in a slow cooker.