Get ready to embark on a culinary journey that will tantalize your taste buds and transport you straight to the vibrant streets of India! This Chickpea and Lentil Curry is not just a meal – it's an explosion of flavors that promises to become your new go-to comfort food. Imagine a rich, aromatic dish that's not only incredibly delicious but also packed with protein, fiber, and nutrition. Whether you're a seasoned cook or a kitchen novice, this recipe will have you feeling like a master chef in no time!
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained
- 1 cup lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 2 tbsp curry powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by gathering all your ingredients. Make sure the chickpeas are drained and rinsed, and the lentils are measured out. Chop the onion and mince the garlic.
- In a large pot or deep skillet, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and starts to soften.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent burning. You want the garlic to be fragrant but not browned.
- Stir in the curry powder, allowing it to toast for about 1 minute. This will help release the flavors of the spices.
- Next, add the can of diced tomatoes (with their juices) to the pot, stirring to combine with the onion and garlic mixture.
- Incorporate the lentils into the pot, followed by 3 cups of water or vegetable broth. Stir everything together, ensuring the lentils are submerged in the liquid.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25 minutes, or until the lentils are tender. Stir occasionally, adding more water if necessary to prevent sticking.
- After the lentils are cooked, add the drained chickpeas to the pot. Stir to combine and let it simmer for an additional 5-7 minutes to heat through and allow the flavors to meld.
- Season the curry with salt and pepper to taste. Adjust the seasoning as needed, depending on your preference.
- Once the curry is done, remove it from the heat. Serve hot, garnished with fresh cilantro. This dish pairs well with rice or naan.
Tips
- Spice it Right: Toast your curry powder briefly to unlock its full flavor potential. This simple step can dramatically enhance the depth of your curry.
- Liquid is Key: Don't be afraid to adjust the liquid while cooking. Lentils absorb a lot of water, so keep an eye on the consistency and add more broth or water if needed.
- Customize Your Heat: Want it spicier? Add a pinch of red chili flakes or a dash of cayenne pepper to kick up the heat.
- Make it Creamy: For a richer texture, stir in a splash of coconut milk in the final minutes of cooking.
- Meal Prep Magic: This curry tastes even better the next day, so don't hesitate to make a big batch and enjoy leftovers!
- Garnish Generously: Fresh cilantro isn't just a garnish – it adds a bright, fresh note that completes the dish perfectly.
- Storage Tip: This curry freezes beautifully for up to 3 months, making it a perfect make-ahead meal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 18g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
