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Chickpea Lentil Curry

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A comforting chickpea lentil curry that nourishes the body and soul, rich in protein and fiber, with a delightful blend of spices.

Ingredients

Scale
  • 1 cup red lentils
  • 1 can chickpeas, drained and rinsed
  • 1 can coconut milk
  • 2 cups spinach, fresh or frozen
  • 1 can diced tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Water or vegetable broth (as needed)

Instructions

  1. Heat the olive oil in a large pot over medium heat until it shimmers.
  2. Add the chopped onion, minced garlic, and grated ginger; sauté until the onion is translucent, about 5 minutes.
  3. Stir in the curry powder and cumin; let them bloom in the oil for another minute.
  4. Combine the red lentils, drained chickpeas, diced tomatoes, and coconut milk. Stir together.
  5. Pour in water or vegetable broth to reach desired consistency.
  6. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 20-25 minutes until lentils are tender.
  7. Stir in the spinach and cook until it wilts into the curry.
  8. Season with salt and pepper to taste.
  9. Serve hot, accompanied by fluffy rice or warm bread.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze portions for up to three months. Flavors deepen when stored!

Nutrition

Find it online: https://cookingwithmayaa.com/chickpea-lentil-curry/

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