Description
A comforting and flavorful Creamy Chickpea and Red Lentil Curry that’s easy to make and packed with nutrients.
Ingredients
Scale
- 1/2 cup dried red lentils
- 1 cup cooked chickpeas
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) coconut milk
- 2 tbsp tomato paste
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup vegetable broth
- Fresh cilantro for garnish
Instructions
- Rinse the red lentils under cold water until the water runs clear and set aside.
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in the tomato paste, turmeric, cumin, coriander, chili powder, salt, and black pepper. Cook for 2 minutes to toast the spices.
- Add the rinsed red lentils, cooked chickpeas, coconut milk, and vegetable broth. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 20–25 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.
Notes
- Spice Level: Adjust the chili powder to your preference.
- Creaminess: Add a swirl of cashew cream for extra richness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: N/A
- Sodium: N/A
- Fat: 8g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: chickpea curry, red lentil curry, vegan curry, easy curry recipe, Indian curry
