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Chickpea and lentil curry served in a bowl with naan bread. Topped with yoghurt, lime slices, cilantro and peanuts.
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Chickpea and lentil curry
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

This Chickpea and lentil curry is the perfect warming comfort food. It is creamy, packed with flavor and plant-based protein. Made with just a few staple ingredients, this wholesome dish comes together in just around 30 minutes.

Servings: 4 servings
Author: Helena
Ingredients
  • 1 tablespoon sunflower oil
  • 1 yellow onion, chopped
  • 1 green pepper, chopped
  • 3 garlic cloves, minced
  • 1 small pice of ginger, peeled and grated
  • 2-3 tablespoon red curry paste
  • 2 tablespoon peanut butter
  • 1 400g (14oz) can of full fat coconut milk,
  • 1 400g (14oz) can pasata or chopped tomatoes
  • 1 cup (240ml) vegetable broth
  • 1 400g (14oz) can chickpeas, drained and rinsed
  • 1 400g (14oz) can lentils of your choice, drained and rinsed
  • Juice of one lime
  • salt and pepper to taste
  • optional topping, fresh cilantro and peanuts
Instructions
  1. Heat the oil in a large pan and add the onion and green pepper. Sauté for 5 min or until the onion until it is soft and translucent. Add the garlic, ginger and curry paste. Stir well while sautéeing for 2 min.

  2. Add the peanut butter and stir well, then add the tomatoes, vegetable broth and coconut milk and stir well. Add the canned chickpeas and lentils, stir and bring to a simmer. Cook for 10-15 minutes, if needed add more stock to desired consistency. Give the curry a taste, and season with salt and pepper.

    Serve with a fresh squeeze of lime, some chopped cilantro, rice and naan bread. 
Enjoy