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Chickpea & Brown Lentil Curry
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Prep: 10 minutes
Cook: 35 minutes
Total Time 45 minutes

Servings: 4

A rich, comforting legume curry combining hearty brown lentils with nutty chickpeas in a spiced tomato-coconut sauce, finished with fresh herbs and a hint of lime to brighten.

Nutrition: per serving

Calories597kcal

Carbs86g

Fat16g

Saturates1g

Sugars13g

Protein31g

Fibre34g

Ingredients

  • 300 g Lentils brown, rinsed
  • 400 g Chickpeas canned, drained & rinsed
  • 50 ml Oil
  • 1 Onion finely chopped
  • 4 cloves Garlic minced
  • 1 tsp Ginger grated
  • 1 Green Chilli
  • 1 tsp Mustard Seeds
  • 0.5 tsp Cumin Seeds
  • 1 tsp Ground Cumin
  • 1 tsp Coriander Powder
  • 0.5 tsp Turmeric Powder
  • 1 tsp Paprika
  • 0.5 tsp Garam Masala
  • 400 g Canned Tomatoes
  • 300 ml Water
  • 1 tbsp Tomato Purée
  • Salt to taste
  • 0.5 Lemon Juice
  • 1 handful Coriander chopped

Instructions

  • In a medium saucepan, cook the Brown Lentils in water until just tender, then drain and set aside.
  • Heat Oil in a deep pan, add Mustard Seeds and Cumin Seeds and wait until they pop, then add Onion and sauté until soft.
  • Add Garlic, Ginger and Green Chilli and stir 1 minute until fragrant.
  • Add Ground Cumin, Ground Coriander, Turmeric Powder and Smoked Paprika, stir for 30 seconds to toast spices.
  • Stir in Tomato Purée and then Chopped Tomatoes, cooking until the mixture thickens slightly.
  • Pour in the Water, bring to a gentle simmer.
  • Add the drained Brown Lentils and Chickpeas, cover partially and simmer 10-15 minutes until sauce thickens.
  • Stir in the Salt, Lime Juice & Zest and Fresh Coriander.
  • Sprinkle Garam Masala over the top, fold gently, adjust seasoning and serve hot.

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