Cosy up with this hearty Chickpea & Red lentil curry 🍛.
Packed with sweet potatoes, coconut milk, and bold spices, it’s the ultimate comfort food.😋 👌
.
It’s quick, easy, and full of flavour.
.
Ingredients:
🔸️1 small onion , chopped,
🔸️1 tsp black mustard seeds,
🔸️3 garlic cloves, minced,
🔸️2-3 bay leaves,
🔸️2 tbsp of curry powder,
🔸️1 tsp of fresh ginger, grated,
🔸️1/2 tsp turmeric powder,
🔸️2 tbsp olive oil,
🔸️1/2 cup red lentils, rinsed,
🔸️1/2 cups of cooked chickpeas,
🔸️1 can coconut milk,
🔸️1 can chopped tomatoes,
🔸️3 medium sweet potatoes, chopped into cubes,
🔸️salt to taste,
🔸️ pimpkin seeds ( optional),
.
Method:
Heat olive oil in the large saucepan over medium heat.
Add the mustard seeds and let them sizzle for 30 seconds until they start to pop.
Add the chopped onions, bay leaves, and pinch of salt.
Cook for 3-5 minutes until the onion is soft.
Stir in garlic , grated ginger, turmeric, and curry powder and cook for another minute.
Add the red lentils to the saucepan, cooked for 1 minute . Stir to prevent burning.
Add chopped tomatoes and coconut milk. Stir to combine. Add chopped, sweet potatoes. Then, bring the mixture to boil . Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, stirring occasionally.
After 20 minutes, add the cooked chickpeas to the saucepan. If the curry is too thick, add a splash of water or vegetable broth.
Simmer for another 15 minutes, or until the sweet potatoes are tender and the lentils are fully cooked.
Taste the curry and add salt as needed.
Serve with rice or a slice of bread of your choice.
.
Enjoy the hearty, chickpeas, and lentils curry.
.
SAVE THIS RECIPE for later and tag me when you try it! 😉
.
Also , this curry tastes even better the next day – perfect for leftovers. 😉👌
.
.
.
#nutritiousfoodforyou #holisticnutritionist #nutritionists #dinnerideas #foodie #recipeinspo #plantbasedrecipes #vegancomfortfood #comfortfood #healthyveganfood #currylovers #curry #indianinspired #trendingnow #simplemeals #quickdinner #foodreels #currynight
