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lentil and chickepea curry in a skillet garnished with fresh cilantro and lime wedges.

Lentil Chickpea Curry

Ajoke
This lentil chickpea curry is a delicious vegetarian curry made with simple ingredients and it comes together quickly and easily. Each mouthful is creamy and flavorful from the curry spice and coconut milk. This budget-friendly vegetarian curry is packed with protein thanks to the lentils and chickpeas, it is a hearty and comforting dish that can be enjoyed any day of the weeknight and it is also great for meal prep. It keeps in the fridge for a few days and it's also freezer friendly.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine British, Indian
Servings 6
Calories 262 kcal

Ingredients
  

  • 400 g canned lentil drained
  • 400 g Canned chickpea drained
  • 400 g light coconut milk
  • 1 cup canned chopped tomatoes
  • 2 Tablespoons coconut oil
  • 1 cup onion finely chopped
  • 1 Tablespoon garlic paste
  • 1 Tablespoon ginger paste
  • ½ Tablespoon Paprika
  • 1 Tablespoon curry powder
  • 1 teaspoon ground coriander
  • ½ teaspoon ground nutmeg
  • 1 teaspoon Kashmiri chili flakes
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • Salt and black pepper
  • fresh coriander leaves chopped
  • lime juice optional

Instructions
 

  • Heat coconut oil in a shallow skillet over medium heat until melted. add chopped onions and cook until soft, translucent, and fragrant.
  • To the sauteed onions, add curry powder, coriander, cumin, paprika, nutmeg and turmeric and stir to combine to release their flavors. Saute the spices in the onions for 30 seconds stirring occasionally.
  • Stir garlic and ginger paste to the spices and onions then proceed to add chopped tomatoes, chili flakes, salt and black pepper and cook for another 5 minutes. Stirring occasionally so it doesn't burn.
  • Pour the coconut milk and stir to combine, bring to a simmer for 5 minutes.
  • Add the canned lentils and chickpeas to the skillet, and stir everything together until both are well combined with all other ingredients.
  • Cover (optional) and simmer for 10-15 minutes or until the curry has cooked down and the creamy or until your desired consistency is achieved. Taste and adjust the seasoning accordingly.
  • Just before you take the curry off the heat, add some chopped cilantro and lime juice, stir to combine and take it off the heat. serve and enjoy!

Notes

How to store
Lentil chickpea curry, if stored properly will keep in the fridge for up to 3 days in an airtight container. It can also be frozen for up to 3 months.
PS: depending on your appetite, this recipe should feed a family of 4-6.

Nutrition

Calories: 262kcalCarbohydrates: 31gProtein: 10gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 303mgPotassium: 510mgFiber: 10gSugar: 3gVitamin A: 364IUVitamin C: 8mgCalcium: 71mgIron: 4mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Keyword easy lentil curry, lentil and chickpea curry, lentil chickpea curry
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