Lentil Chickpea Curry

Cold winter nights equals lots of curry.

yield: 4

prep time: 5 MINUTES

cook time: 20 MINUTES

total time: 25 MINUTES

Ingredients:

  • 1 onion, finely chopped

  • 3 garlic cloves, peeled and chopped

  • 1/4-1/2 CAULIFLOWER, broken into florets

  • 150-200g snow peas, optional

  • 1/2 cup lentils

  • 3 Tbsp yellow curry paste

  • 2 cans (28oz/800g) coconut milk

  • 1 can (14oz/ 400g) chickpeas

  • salt and pepper to taste

optional add-ons

  • lemon juice

  • Pickled red onions


Instructions:

  1. Heat a large Pot with a bit of coconut or vegetable oil. Then add the onions and garlic, fry for at least 3 minutes until onions are soft and garlic is fragrant. Then add the CAULIFLOWEr cook for a few minutes to add a bit of color to the edges. then add the curry paste and lentils, mix to combine. lastly add the coconut milk, cook for 20 minutes on medium heat it should simmer not boil. Just 5 minutes from the end, add chickpeas or any green vegetables like snow peas, spinach.

  2. Choose your optional add ons and customize your curry to your liking. taste and adjust seasoning. Serve into bowls over rice or with naan.

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This dish is another super easy dish to make for a weekday or weekend dinner that takes under 30 minutes. it will definitely keep you warm on those cold nights. the curry paste we used was quite spicy so the simple pickled onions added a nice balance to the spiciness of the curry. you can of course adjust the spice to your licking and add other add ons. I always like to add a bit of lemon juice to my curries as it gives it a slight freshness and acidity to the rich and creamy curry.

cookingJackie Wonglentil, chickpea, curry, cauliflowerComment