Curries are my latest cooking curiosities! I’ve been pleasantly surprised at just how easy and simple these ancient meals are to prepare. If you’re getting interested, this is a great place to start. While on the spicy side (which I love), feel free to adjust the “heat” to taste.
Here is what you do:
2 Tbs neutral oil (avocado, coconut, etc…)
1 onion, diced
1 bell pepper, diced (color of choice)
3-4 cloves garlic, minced
1-2 jalapeno or chili peppers, diced (remove seeds to reduce heat if desired)
1 Tbs fresh ginger (or paste), grated
1 Tbs ground cumin
1 tsp garam masala
1 tsp ground coriander
1/2 crushed red pepper (or to taste)
1 15oz can diced tomatoes
1 14 oz can full fat coconut milk
1 cup dried lentils, washed
1 15 oz can chickpeas, drained and rinsed
4 oz baby spinach
Juice of one lemon or lime
Over medium heat add oil to pan. Sautee onion, bell peppers and chili peppers until tender and color begins to form (approx 8 to 10 minutes). Add garlic and ginger and cook for 30 seconds until fragrant. Add all spices and sautee for about 1 minute to bloom seasonings.
Add the tomatoes and coconut milk and incorporate. Add lentils and chickpeas. Bring to boil and lower heat and cook covered for about 25 minutes until lentils are tender and the liquid is creamy in texture.
Add spinach and cook 1 minute until wilted. Add lemon/lime juice.
Serve over rice.
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Hey everybody Mr B here and welcome to the loft I am currently obsessed with curries so today I’m going to show you how to do a super easy lentil and chickpea Curry it’s vegetarian it’s vegan it’s packed full of flavor and it’s easy enough to do on a week night
So let’s get started here is what you’re going to need for the lentil chickpea Curry so I’m just going to start with the obvious we’ve got our chickpeas this is one can drain and rinsed we have our lentils this is about a cup 3/4 of a cup to a cup um
Washed we’re going to need a lemon at the end I’ve got some garlic um a chopped chili I’m using the jalapeno cuz it’s what I have on hand we’ve got some cilantro ready to go at the end we have a chopped bell pepper some Tomatoes you could use a can of
Tomatoes here and if you did I’d recommend that fire roasted stuff because that’s absolutely amazing we got one chopped onion we are going to need some baby spinach uh let’s see I’m using some of this Ginger paste because my fresh ginger uh let’s just say was um no
Longer fresh you’re going to need some coconut milk this stuff is absolutely to die for now for our our spice mixture it’s a curry right so that’s pretty important I have got um about a tablespoon of garam masala I’ve got a teaspoon of uh coriander a teaspoon of
Cumin some crushed red pepper flakes because I’m going for some heat you could use some cayenne or you could completely leave this and the chili out if you’re you know not too uh keen on the spice I’m going to Salt and Pepper this to taste as I go um so I didn’t
Really include those let’s get this on the stove and get it moving kids now I am heating up my pan you could use coconut oil ghee I suppose um but I don’t have any of that so I using just some olive oil here enough to cooked pan few tablespoons got my onions Going here going to go ahead and add uh this jalapeno pepper in there not the jalapeno the bell pepper get it going pretty good I am going to go ahead and add the jalapeno again the heat is totally optional for you uh it’s very very cold in Atlanta
Right now although you know I eat spicy food year round and in fact if you’ve ever noticed most hot the food in most hot climates tends to be very very spicy I’m going to want to start to get maybe a little bit of color on my uh on
My onions till I’m feeling good about it this is starting to look pretty good to me so I’m going to add my garlic and my Ginger we’re going to let this go for about 30 seconds careful not to let it Burn going to a little more oil in there just adjust things as you go now I’m going to pull my heat down man that smell okay now the next step what I’m learning um is pretty key to the Cur right so you’re going to take um your
Spice mixture and you’re going to get it in there right and you’re going to want these spices to begin to bloom kind of toast up a little bit maybe about a minute 2 minutes careful not to burn note that I did pull the heat back down beautiful now I’m going to add my
Tomatoes going to want my tomatoes to coat in these Spices and then next up my lentils my chickpeas I want to toss these around in all that delicious flavor get them coated and we’re going to add the coconut milk give this a stir beautiful that is I think I’m going to hit this with a pinch of salt now that I’m
Thinking about it probably should have hit those tomatoes with a little bit of salt oh yeah kids we’re not going to be mad about that at All look at how rich and creamy that is this has been going now for about 30 minutes um and whistles with me sometimes can be a little ficking all right now going in with the about half a bag of spinach use as much or as little as you
Want I don’t mind it being a little stachy all right now I’m going to juice my Lemon this lemon will just open everything up Let it bloom that all mixed in last but not least we will hit it with just a little bit of cilantro absolutely beautiful let’s plate this up There you have it guys this is a chickpea lentil Curry if you’re getting interested in curries uh the chickpea the lentil combination of both is a great place to start learning morning if you enjoyed this video please click like hit subscribe come along for the ride we will see you next time kids
Cheers hey everybody Mr B here shoot everybody a bird you playing with chicken
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