Chickpea & 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
- Lemon (for serving)
Preparation
Warm the neutral oil in a pan and add cumin seeds. Toast and bloom the cumin seeds for about a minute.
Add finely diced onions with a pinch of salt and sauté until softened.
Add minced garlic, coriander, garam masala, turmeric, black pepper, and salt. Sauté until fragrant.
Stir in crushed tomatoes, chickpeas, and red lentils. Add bay leaves on top.
Pour in coconut milk, water, and crumble the vegetable bouillon cube. Stir well to combine.
Bring to a boil, then reduce to a simmer. Cook for 15 minutes or until red lentils are fully cooked.
Adjust salt and pepper to taste, then serve with rice and a squeeze of lemon.