Chickpea Red Lentil Curry
Ingredients
- 1 can chickpeas, rinsed and drained
- 1/2 cup red lentils
- 1/2 medium onion
- 1 cup crushed tomatoes
- 1 inch minced ginger
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 small sweet potato, cubed
- 2 tsp garam masala
- 1/2 tsp cinnamon
- 1 tsp mustard seeds
- 1/2 tsp turmeric
- 1 tsp cumin
- 2 bay leaves
- 2 1/2 cups vegetable broth
Preparation
In a medium pot add onion and sauté until translucent
Add garlic and ginger and sauté until fragrant, about 2 minutes
Add in red pepper, Garam Masala, cinnamon, mustard seeds, cumin, turmeric and cardamom pods
Sauté for about 2 minutes
Feel free to add a splash of veggie broth if you notice a lot of sticking
Add tomatoes, sweet potato, chickpeas and lentils and stir to combine well
Add in vegetable broth and bring to a boil
Reduce heat back down to a simmer and cover with a lid
Allow mixture to cook for 25-30 minutes, stirring occasionally to ensure that nothing is sticking
Remove cardamom pods and bay leaf
To make creamy, use an immersion blender OR take a portion of the mixture and add to a blender to blend until smooth then pour back into the pot
Mix well and serve
