Chickpea and Red Lentil Coconut Curry
Ingredients
- 2 tsp neutral oil
- 1 tsp cumin seeds
- 1/2 red or yellow onion, finely diced
- 3-4 cloves garlic, minced
- 1/2 tsp coriander
- 1 1/2 tsp garam masala
- 1/2 tsp turmeric powder
- Few cracks of fresh black pepper
- 1/4 tsp salt
- 1 cup canned crushed tomatoes
- 1, 15oz can chickpeas, rinsed and drained
- 1/2 cup red lentils, rinsed well
- 1, 15oz can light coconut milk
- 1 cup water
- 1 vegetable bouillon cube
- 1-2 bay leaves
Preparation
Warm the oil in a pan and add cumin seeds, then stir them around and let them toast and bloom for about a minute.
Add onions with a pinch of salt and saute until softened.
Add garlic, coriander, garam masala, turmeric, black pepper, and salt, and saute until fragrant.
Stir in the crushed tomatoes, chickpeas, and red lentils, then add the bay leaves.
Pour in the coconut milk, water, and vegetable bouillon cube, and stir well to combine.
Bring to a boil, then reduce to a simmer and cook for 15 minutes or until red lentils are fully cooked.
Stir well and adjust salt and pepper to taste, then serve with rice and a squeeze of lemon.
