Even though we’re Hispanic, Indian food is one of our favorite things to eat around here. Quick Indian meals are even better. For this curry (by no means a traditional one!), you can mix everything in a pot and call it good. I chose chickpeas, lentils and carrots for this version, but you can certainly add other veggies or potatoes if you’d like. Curries are great to try out different spices, so go ahead and play around with it after you’ve made it the first time. Served with rice or quinoa, this is a great easy-to-make recipe to bring some Indian flavors into your home.
Chickpea & Lentil Curry
- Large pot, blender
- 1 tbsp olive oil
- 1 large onion diced
- 4 large carrots thinly sliced
- 2 tbsp minced garlic
- 2 tsp dried parsley
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp curry powder
- ½ tsp ground cinnamon
- ½ tsp ground mustard
- 1-2 pinches crushed red pepper optional
- 28 oz diced tomatoes
- salt and pepper to taste
- 5 cups cooked chickpeas
- 2 cups cooked lentils brown lentils work best here
- Heat the olive oil over medium heat until hot. Add in the onion and carrots, a pinch each of salt and pepper, plus about 1/2 cup water. Stir, then cover the pot and let simmer until the vegetables are fork-tender.
- In your blender, combine the garlic, spices and diced tomatoes. Blend until pureed.
- Once the carrots are fork-tender, stir in the tomato puree, plus a large pinch or two each of salt and pepper. Let cook for 1-2 minutes.
- Stir in the chickpeas and lentils, plus 1/2 cup water. Cover and cook on low-medium heat for 25-30 minutes. Taste and adjust seasonings. Let cool slightly before serving with rice or quinoa.