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Creamy Chickpea & Red Lentil Curry

A creamy and comforting bowl of Chickpea & Red Lentil Curry, bursting with flavors and perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked chickpeas
  • 1 cup red lentils, rinsed
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 cups vegetable broth
  • 1 can coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • to taste Fresh cilantro for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it’s translucent, about 5 minutes.
  2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  3. Incorporate the curry powder and cumin into the pot and mix, allowing the spices to toast slightly for about 30 seconds.
  4. Stir in the rinsed red lentils and cooked chickpeas. Pour in the vegetable broth and coconut milk, and season with salt and pepper. Bring the mixture to a gentle boil.
Cooking
  1. Reduce the heat to low once it reaches boiling. Cover the pot and let it simmer for 15-20 minutes, or until the lentils are soft and the curry has thickened slightly.
  2. Stir occasionally to prevent sticking.
Serving
  1. Taste the curry and adjust seasoning as needed.
  2. Ladle the curry into bowls, garnish with fresh cilantro, and enjoy it hot with rice or naan.

Notes

Substitutions: Yellow lentils can be used instead of red lentils. For added richness, diced tomatoes can be included. Store in an airtight container for up to 4 days in the fridge; freeze for longer storage, thaw, and reheat on medium heat.