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Recipe by:

Dana Ramsey

Comforting Lentil and Chickpea Curry for Autumn

A soothing Lentil and Chickpea Curry is your ideal comfort dish for the chilly autumn months, packed with nourishing ingredients and vibrant flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Spices and Aromatics
  • 1 Tbsp. coconut oil (or vegetable oil)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 Tbsp. ginger, grated
  • 1 Tbsp. curry powder
  • 1 tsp. cumin
  • 1 tsp. coriander
  • ½ tsp. turmeric
Group: Base Ingredients
  • 1 can (14 oz) diced tomatoes
  • 1 cup vegetable broth (or chicken broth)
  • 1 can (14 oz) coconut milk
  • 1 cup lentils (green or brown)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups spinach (fresh or frozen)
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
  • Juice of 1 lime, for serving

Equipment

  • Large pot

Method
 

  1. In a large pot over medium heat, let the coconut oil melt.
  2. Add the finely chopped onion and sauté until they are translucent and start to brown, roughly 5-7 minutes. Then, add the minced garlic and grated ginger, stirring for another minute until fragrant.
  3. Sprinkle in the curry powder, cumin, coriander, and turmeric. Stir continuously for about 30 seconds.
  4. Pour in the canned diced tomatoes and vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
  5. Add the lentils and stir until well combined. Cover the pot and let it simmer gently for 20-25 minutes, or until the lentils are tender.
  6. Once the lentils are tender, stir in the coconut milk and chickpeas.
  7. Fold in the spinach until it wilts down.
  8. Add salt and pepper as desired. Taste and adjust the seasoning.
  9. Ladle the curry into bowls, garnishing with fresh cilantro and a squeeze of lime juice.

Notes

This curry can be made ahead of time and tastes even better the next day.