Chickpea & Lentil Curry
Served with rice or quinoa, this plant-based curry is perfect Indian comfort food.
- 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.