Chickpea and Lentil Curry
Easy, high-protein Chickpea and Lentil Curry takes 20 minutes to make. A vegan, one-pot recipe with pantry and budget-friendly ingredients. Perfect for meal prep.
Servings: 2
Calories: 339kcal
Ingredients
- 2 teaspoons neutral cooking oil
- 1 ½ teaspoons cumin seeds
- 5 cloves garlic minced
- 1 tablespoon minced ginger
- 1 ½ teaspoons turmeric
- 1 teaspoon ground coriander (or 1 ½ teaspoons coriander seeds added with cumin seeds)
- ¾ teaspoon cayenne pepper or to taste
- 14 ounces crushed tomatoes
- Handful of cherry tomatoes halved (optional)
- 1 (14-ounce) can unsweetened coconut milk or nondairy milk
- 1 cup cooked chickpeas
- 1 cup cooked French lentils or Puy or green lentils (cook ½ cup dried lentils until al dente, or use precooked canned lentils)
- Salt and freshly ground black pepper to taste
- Drizzle of maple syrup to taste
- Fresh lime juice to taste
- ¼ cup chopped fresh cilantro for garnish (optional)
Instructions
- Toast the cumin seeds: Heat the oil in a large saucepan over medium-high heat. Cook the cumin seeds for about 45 seconds, or until they start to brown.
- Cook the aromatics and spices: Add the garlic, ginger, turmeric, coriander, and cayenne. Cook for 2 minutes, stirring constantly.
- Add the tomatoes: Pour in the crushed tomatoes and cherry tomatoes (if using). Reduce the heat to low and simmer for about 10 minutes, or until the flavors are melded, 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 cilantro.
Video
Notes
- I use a mini portable vegetable chopper to mince garlic and ginger to save time.
- Be careful not to burn the cumin seeds or they will taste bitter. Cook them until they just start to brown. If you do burn them, toss them out and start again. Bitter cumin is a powerful flavor and will ruin the dish.
- Do not overcook the lentils. They taste best when cooked until al dente.
- To double this recipe and make 4 servings, use 1 (15-ounce) can chickpeas (drained and rinsed) and twice the amount of lentils.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Or freeze in a freezer-safe container for up to 3 months. Reheat it in the microwave or on the stovetop.
Nutrition
Calories: 339kcal | Carbohydrates: 55g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 30mg | Potassium: 1284mg | Fiber: 18g | Sugar: 11g | Vitamin A: 915IU | Vitamin C: 24mg | Calcium: 159mg | Iron: 10mg