Simple Lentil Chickpea Curry
When my best friend in college introduced me to Indian Food, I never looked back. Thank you Nikita. I spent many weekends in her apartment kitchen copying down Indian recipes on trace paper! Anyway, these days most of my true Indian food comes from my favorite Indian Restaurant Guru India and when my sister and I spent 3 days in Long Island, we had Indian Food 2 nights – at the same place, lol!
This Curry is very easy and doesn’t require a bunch of hard to find Indian Spices. When I first started cooking Indian, I had to go to the Indian Grocery and buy huge bags of spices. These days, it is easy to find them online and order them in reasonable quantities.
Although I make this curry with Cauliflower Rice, you can also serve it with Basmati Rice or Quinoa if you eat grains.
Same with the Indian Spiced Yogurt. I typically eat Redhill Farms Goat’s Milk Yogurt because Cow’s Milk bothers me, but you could substitute Greek Yogurt, Plain Yogurt or any type of Dairy Free Yogurt. Just make sure to get Plain, because Vanilla is not going to taste all that great!
Simple Lentil Chickpea Curry
This Simple Vegetarian Curry goes well with Cauliflower Rice or other grain base such as basmati rice or quinoa.
Ingredients
- 2 Tbsp Coconut oil
- 2 Medium Sweet Yellow Onions diced
- 4 Tbsp Patak’s Hot Curry paste
- 1 Can Unsweetened Cocount Milk
- 2/3 cup Broth vegetable or bone
- 1 cup Lentils red cook fastest but any color is ok
- 1-1/2 Cups Frozen peas
- 1 Can Chickpeas drained
Serve over choice of Rice or Quinoa or Cauliflower Rice
Serve with Indian Spiced Yogurt
Instructions
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In Chef’s Pan or Large Skillet with a lid, add the coconut oil and diced onion. Cook until Translucent. About 7-8 minutes.
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Add the curry paste and stir to combine. Cook for another 1-2 minutes until combined.
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Add the coconut milk, lentils, peas, broth and chickpeas. Reduce heat, cover and simmer for 15 minutes or until lentils are tender.
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Uncover and cook to reduce to desired consistency - about 15 minutes.
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Serve over prepared base with Indian Spiced Yogurt.
Recipe Notes
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