I could eat this chickpea and lentil curry almost everyday. In fact, I pretty much do. I make a big batch of it on Mondays and eat it throughout the week. And the best part is? It only gets better with each day. By Wednesday it’s pure gold.
While this recipe has roots that stretch back for centuries, my rendition is a homage to the vibrant flavors and beloved ingredients that have captivated me for years. Picture a fragrant blend of ginger, cumin, and turmeric infusing tender chickpeas and hearty lentils with their irresistible essence, all simmered to perfection in creamy coconut milk. It’s a dish that speaks to the soul, marrying tradition with personal flair in every comforting spoonful.
Here’s the equipment I used
Chickpea & Lentil Coconut Curry
Ingredients
- 1/2 tsp cumin seeds
- 2 tbsp olive oil
- 1/4 tsp coriander
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp paprika
- 1/4 tsp turmeric
- 1 large shallot, diced
- 1/2 tsp fresh ginger
- 2 medium garlic cloves
- 1 large carrot
- 1 can of chickpeas, drained
- 1/4 C black lentils
- 1.5 tbsp tomato paste
- 1 can of full fat coconut milk
- 1 C vegetable stock
- Juice of 1 lime
- salt and pepper
Instructions
In a large dutch oven, toast your cumin seeds over medium heat for about 30 seconds. Add in your olive oil and your dry spices from the coriander to the turmeric. Mix together and then add in your shallots. Cook for about 2 minutes and add a pinch of salt to make them sweat.
Using a microplane, grate your ginger, garlic cloves, and carrot. Alternatively you can throw the 3 ingredients in a food processor. Or, roughly chop them with a knife.
Add in your drained chickpeas, tomato paste, coconut milk, vegetable stock, lime juice, salt and pepper to taste.
Bring to a boil with the lid off, and then cover and simmer on low for about 30-40 minutes until the lentils are fully cooked. Taste and adjust salt as needed. Garnish with fresh cilantro or parsley. Enjoy!
