Description
A flavorful chickpea and lentil curry loaded with spices.
Ingredients
Scale
- 1 cup chickpeas, soaked overnight
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can coconut milk (400ml)
- 2 cups vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon cumin
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a pot over medium heat.
- Add onion, garlic, and ginger. Sauté until soft.
- Add curry powder and cumin. Stir for 1 minute.
- Add chickpeas, lentils, coconut milk, and vegetable broth.
- Bring to a boil. Reduce heat and simmer for 30 minutes.
- Add salt to taste.
- Garnish with cilantro before serving.
Notes
- Serve with rice or naan.
- Adjust spices according to your taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Chickpea and Lentil Curry