Easy chickpea lentil curry with just a few simple, inexpensive pantry staples for a high-protein, flavor-packed, creamy, comforting, satisfying, meatless meal!
1(14.5-ounce) can of diced tomatoesin their juices
1cupof uncooked red lentils
1(15-ounce) can of chickpeasdrained and rinsed
1lime
Ricefor serving (optional)
Instructions
Heat the oil in a large pot over medium heat. Add the onions and bell pepper. Cook for 3 to 4 minutes or until the onion starts to become tender and translucent. Add the spices, salt, and pepper. Constantly mix for one minute.
Stir in the coconut milk, diced tomatoes, lentils, and chickpeas. Cover and bring to a boil. Lower the heat to a simmer and cook for 35 minutes. Stir every 5 minutes to prevent burning. Add a splash of water if needed.
Turn off the heat and mix in the juice of ½ a lime. Add more if needed.
Optionally serve with rice.
Notes
Sauté the spices: Heating spices (like the curry powder) in oil helps to bloom them, bringing out and improving the flavor of the coconut chickpea lentil curry.
For a thicker curry: Optionally blend a portion of the lentils and mix it back into the lentil chickpea curry for a thicker, creamier consistency.
To adjust spice: Use mild, medium, hot, or extra hot curry powder, then adjust it further with extra chili or cayenne powder to taste.
Season to taste: You can add as much or as little of each as you’d like.