Flavorful 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
Preparation
Warm the oil in a pan and add in cumin seeds. Toast and bloom the cumin seeds for about a minute.
Add in onions with a pinch of salt and sauté until softened.
Add in garlic, coriander, garam masala, turmeric, black pepper, and salt. Sauté well until fragrant.
Stir in the crushed tomatoes along with the chickpeas and red lentils. Top with bay leaves.
Pour in the coconut milk, water, and vegetable bouillon cube. Stir well to combine.
Bring to a boil, then reduce to a simmer and cook for 15 minutes or until the red lentils are fully cooked.
Stir well and adjust salt and pepper to taste. Serve with rice and a squeeze of lemon.
