High-Protein Chickpea & Lentil Curry
Cook the cumin seeds until they start to brown. Add the garlic, ginger, turmeric, coriander, and cayenne. Cook for 2 minutes. Pour in the crushed tomatoes. Simmer for 10 minutes, stirring frequently.
Add the coconut milk, chickpeas, and lentils and cook for about 2 minutes more, or until warmed through.
Season with salt and pepper. Add a touch of maple syrup and a squeeze of fresh lime juice to taste. Garnish with fresh cilantro.
Serve this creamy Chickpea and Lentil Curry with warm naan, chapati, rice, quinoa, or a grain of your choice. Add a green salad for more veggies.
Refrigerate leftovers in an airtight container for up to 5 days. Or freeze in a freezer-safe container for up to 3 months.