Lentil and Chickpea Curry
Easy lentil and chickpea curry with coconut milk, tomatoes, lentils, and chickpeas. A creamy, hearty vegetarian dinner that can be made in no time.
Servings: 6 servings
Ingredients
- 2 tablespoons coconut or neutral oil
- 4 cloves garlic minced
- 1 medium onion diced
- 1 tablespoon + 2 teaspoons red curry paste
- 1 ½ teaspoons kosher salt
- 1 cup dry red lentils rinsed and drained
- 1 15-ounce can chickpeas rinsed and drained
- 1 ⅔ cups vegetable stock
- 1 14-ounce can diced tomatoes (with their liquid)
- 1 13-ounce can full-fat coconut milk
- cooked basmati rice to serve
- chopped fresh cilantro to garnish
- full-fat Greek yogurt to garnish
Instructions
- Cook: In a large deep-sided skillet, heat the oil over medium heat. Add the garlic and onion. Sauté until softened, 3-4 minutes. Then, add the curry paste and salt and cook until the paste is fragrant, 1-2 minutes. Add the lentils, chickpeas, stock, and diced tomatoes. Bring to a simmer, cover, and cook until the lentils are mostly tender, 20-25 minutes.2 tablespoons coconut or neutral oil, 4 cloves garlic, 1 medium onion, 1 tablespoon + 2 teaspoons red curry paste, 1 ½ teaspoons kosher salt, 1 cup dry red lentils, 1 15-ounce can chickpeas, 1 ⅔ cups vegetable stock, 1 14-ounce can diced tomatoes (with their liquid)
- Finish and serve: Remove the lid and add the coconut milk. Stir and cook until the curry is slightly thickened, 4-6 minutes. Remove from the heat, and serve over rice with cilantro and a dollop of yogurt.1 13-ounce can full-fat coconut milk, cooked basmati rice, chopped fresh cilantro, full-fat Greek yogurt
Nutrition
Serving: 1serving