How To Make Lentil and Chickpea Curry Recipe
A savory and flavorful vegan curry dish, perfect for a hearty meal.
Serves:
Ingredients
- 1 cup of dried lentils
- 1 can of chickpeas
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp of grated ginger
- 1 tsp of ground cumin
- 1 tsp of ground coriander
- 1/2 tsp of turmeric
- 1/4 tsp of cayenne
- 1 can of diced tomatoes
- 1 cup of vegetable broth
- Salt and pepper to taste
- 1 tbsp of olive oil
- Fresh cilantro for serving
Instructions
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Rinse and sort through the lentils, then place them in a pot with enough water to cover them by about 2 inches. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the lentils are tender.
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While the lentils are cooking, heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, stirring occasionally.
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Add the minced garlic and grated ginger and cook for another minute or until fragrant.
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Stir in the cumin, coriander, turmeric, and cayenne and cook for 30 seconds.
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Add the chickpeas, diced tomatoes with their juices, and vegetable broth. Bring to a boil, reduce the heat, and simmer for 20 minutes.
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Once the lentils are cooked, drain any excess water and add them to the chickpea mixture. Cook for an additional 5-10 minutes or until everything is heated through and the flavors have melded together.
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Season with salt and pepper to taste.
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Serve with fresh cilantro on top.
Nutrition
- Calories : 267kcal
- Total Fat : 5g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 444mg
- Total Carbohydrates : 42g
- Dietary Fiber : 14g
- Sugar : 7g
- Protein : 15g
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