Chickpea and Lentil Curry
Ingredients
- 2 teaspoons oil plus more as needed
- 1 1/2 teaspoons cumin seeds
- 5 garlic cloves, minced
- 1 tablespoon minced ginger
- 1 1/2 teaspoons turmeric
- 1 teaspoon ground coriander or 1 1/2 teaspoons coriander seeds added with cumin seeds
- 3/4 teaspoon cayenne pepper or to taste
- 1 (14-ounce) can crushed tomatoes
- 1 (14-ounce) can unsweetened coconut milk or nondairy milk to taste
- 1 cup cooked chickpeas canned or home cooked
- 1 cup cooked French, green, brown or Puy lentils or 1/2 cup dried, cooked until al dente
- Salt and freshly ground black pepper to taste
- Maple syrup to taste
- Fresh lime juice to taste
Garnish
- 1/4 cup chopped fresh cilantro optional
Preparation
Heat the oil in a large saucepan over medium-high heat. Cook the cumin seeds for about 45 seconds, or until they start to brown.
Add the garlic, ginger, turmeric, coriander, and cayenne. Cook for 2 minutes, stirring constantly.
Pour in the crushed tomatoes and cherry tomatoes if using. Reduce the heat to low and simmer for about 10 minutes, or until the flavors are melded, stirring frequently.
Add the coconut milk, chickpeas, and lentils and cook for about 2 minutes more, or until warmed through.
Season with salt and pepper. Add a touch of maple syrup and fresh lime juice to taste. Garnish with cilantro if desired.
Notes
Serves 3
