Perfect Chickpea & Lentil Curry
Looking for a healthy weeknight dinner to add to your rotation? Try this flavor-packed chickpea and lentil curry! Filled with fragrant Indian spices, creamy coconut milk, and aromatics, this recipe is made in just one pot!
Servings 6 (or 8 small)
Calories 376kcal
Ingredients
- 1 yellow onion, diced
- 5-6 garlic cloves, minced
- 1 tablespoon garam masala
- 1 tablespoon curry powder
- 1 15-oz can diced tomatoes
- 1 13.5-oz can coconut milk
- 4 cups low-sodium vegetable broth
- 2 cups green lentils uncooked
- 1 15-oz can chickpeas drained and rinsed
- 1⁄2 teaspoon salt
- freshly cracked black pepper to taste
- 1 lime juiced, for serving (optional)
- Fresh cilantro chopped, for topping (optional)
Instructions
- Heat a large pot or a saucepan over medium heat. Add a splash of water or vegetable broth and sauté the onion for 4-5 minutes, until translucent. Add the garlic and sauté for 1-2 minutes, or until fragrant.1 yellow onion, diced, 5-6 garlic cloves, minced
- Then, add the garam masala and curry powder, and sauté for 30 seconds, stirring often to prevent them from burning.1 tablespoon garam masala, 1 tablespoon curry powder
- Rinse the green lentils and chickpeas well under cold water. Add the diced tomatoes, coconut milk, vegetable broth, rinsed lentils and chickpeas, salt, and black pepper.1 15-oz can diced tomatoes, 1 13.5-oz can coconut milk, 4 cups low-sodium vegetable broth, 2 cups green lentils, 1 15-oz can chickpeas, 1⁄2 teaspoon salt, freshly cracked black pepper
- Stir and bring everything to a boil, then cover and reduce the heat to a simmer. Cook for 30 minutes or until the lentils are soft and the curry has thickened.
- Once the lentils are cooked, remove the curry from the heat and stir in the fresh lime juice. Taste and adjust the seasonings as needed, adding more salt or black pepper to taste. Top with fresh cilantro if desired, and serve with basmati rice or naan.1 lime, Fresh cilantro
Notes
Storage
Let leftovers cool to room temperature then transfer to an airtight container and refrigerate for 4-5 days, or freeze for up to 3 months.
Reheating
- Stovetop: Add the curry to a saucepan alongside a splash of coconut milk or water if you need to thin it out. Heat over medium heat, stirring occasionally, for 5 minutes or until warm.
- Microwave: Add it to a microwave-safe bowl and heat for 1-3 minutes, stirring halfway, or until warm.
Nutrition
Serving: 1serving | Calories: 376kcal | Carbohydrates: 47g | Protein: 17g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4770mg | Potassium: 835mg | Fiber: 14g | Sugar: 8g | Vitamin A: 124IU | Vitamin C: 15mg | Calcium: 103mg | Iron: 8mg