Chickpea & Brown Lentil Curry
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.
Ingredients
- 300 g Lentils brown, rinsed
- 400 g Chickpeas canned, drained & rinsed
- 2 tbsp Oil neutral
- 1 large Onion finely chopped
- 4 cloves Garlic minced
- 1 tsp Ginger grated
- 1 fresh Green Chilli
- 1 tsp Mustard Seeds
- 0.5 tsp Cumin Seeds
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 0.5 tsp Turmeric Powder
- 1 tsp Paprika
- 0.5 tsp Garam Masala
- 400 g Chopped Tomatoes tinned
- 300 ml Water
- 1 tbsp Tomato Purée
- Salt to taste
- 0.5 Lemon Juice
- 1 handful Fresh 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.
Nutrition
Calories: 540kcalCarbohydrates: 83gProtein: 30gFat: 11gSaturated Fat: 1gTrans Fat: 0.03gSodium: 165mgPotassium: 1321mgFibre: 33gSugar: 11gVitamin A: 310IUVitamin C: 20mgCalcium: 153mgIron: 10mg
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