Lentil & Chickpea Curry

Happy Monday friends! I hope you had a fantastic weekend. I sure did! It was filled with yoga, spa time, and relaxation in the sun with a great book. And lets not forget some awesome time spent with some really good friends. All in all such a great weekend.
Today I've got such a great recipe to share with you! It makes a huge batch (for super cheap) but its so good you won't mind eating it all week like I did last week. The leftovers are almost better than the night you make it.

I found the recipe for Lentil & Chickpea Curry on this great blog called Sweet Sugar Bean written by a sweet gal from Saskatchewan. Since Saskatchewan is one of the world's largest producers of lentils, I figured Renee must know a thing or two about how to prepare them in a delicious, healthful way. I made a couple modifications to the original recipe, but by and large I stayed pretty true to the original.

 Lentil & Chickpea Curry
Minimally adapted from Sweet Sugar Bean

  • 3 tbsp. olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp. fresh ginger, grated
  • 2 medium carrots, diced
  • 3 tbsp. medium indian curry paste
  • 1/2 tsp cayenne pepper
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 1/2 tsp sea salt
  • 1 540ml can diced tomatoes
  • 1 540ml can coconut milk
  • 1 cup red lentils, rinsed thoroughly and picked through
  • 1 540ml can chickpeas, drained and rinsed
  • 3 tbsp. honey
  • 2 cups cauliflower florets
  • 1 cup frozen peas
  • vegetable stock
  • handful of cilantro, chopped
  • plain yogurt
  • hot sauce
(Seems like a long ingredient list right? I know, I know... but the great thing about this recipe is a) you likely have more than half of this on hand already and b) the above listed ingredients are super cheap to buy and this recipe makes about a billion servings...)

  1. In a large pot, heat the oil over medium heat. Add the onion and cook til soft, about 5-8 minutes. Add garlic and ginger and stir til fragrant. Add the curry paste, carrots, spices and salt. Stir well and cook for a couple of minutes.
  2. Stir in tomatoes, coconut milk, lentils, chickpeas and honey. Bring to a boil then reduce heat to medium-low to maintain an active simmer. Stir every ten minutes or so until lentils are cooked through (this takes approximately 40 minutes).
  3. Once lentils are cooked, stir in cauliflower and peas. Cook til cauliflower is tender. If curry is too thick, add some veggie stock or water to thin it out. Stir in cilantro and adjust seasonings if necessary.
  4. Serve topped with a dallop of yogurt and a few drops of hot sauce if you like it spicy. Some home made naan takes this meal over the top.


Happy Cooking my Friends! Hope you enjoy this one.

1 comment:

  1. Please note - in order for this dish to be truly vegan, you need to omit the yogurt garnish. :) Just in case anyone's wondering. :)