Earthly Eating
Chickpea and Lentil Curry Chickpea and Lentil Curry Recipe
This month’s Earthly Eating recipe is a quick, easy, eco-friendly, and healthy vegetarian curry from Dr Jeanne Tarrant, our Threatened Amphibian Programme Manager
Preparation time: 15 minutes or less
Serves: 2-3
Ingredients
- 1 onion, finely chopped
- 2 large cloves crushed garlic
- 1 tablespoon oil
- 1 teaspoon chilli powder or salt to taste
- ½ teaspoon salt and black pepper, to taste
- 1 teaspoon turmeric
- 1 teaspoon hot paprika
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 x 439 g cans chickpeas, rinsed thoroughly under cold water and drained
- 2 x 440 g cans tomato pieces
- ¼ cup red lentils (optional – spinach also makes a nice addition)
- 1 teaspoon garam masala
Method
- Heat oil in a medium pan
- Add onion and garlic and sauté until onion is transparent, stirring constantly
- Add chilli powder, salt, turmeric, paprika, cumin and coriander and cook for 2-3 minutes
- Add chickpeas, undrained tomatoes, and lentils (optional), and stir until combined
- Simmer, covered, over low heat for 20 minutes, stirring occasionally
- Add garam masala
- Simmer, covered, for ten more minutes
- Garnish with chopped fresh coriander leaves.