Recipe: Chickpea and Lentil Curry

I’ve always loved dishes with curry, but until recently I’ve been scared to try cooking with it myself. I found the recipes intimidating, because most of the ones that I’ve seen require a large number of ingredients that I don’t have sitting around my cupboards. So I scoured the internet and made a list of some ingredients that most recipes included, without “fluff” ingredients that vary from recipe to recipe. And VOILA! This recipe was born. It takes just 30 minutes to make, and has only 7 ingredients – most of which you probably already have in your cupboard. I hope you enjoy this as much as I do!

Ingredients:

  • 1 onion
  • 6 cloves of garlic (or 6 spoonfuls of pre-chopped garlic)
  • 3 tbsp red curry paste
  • 2 14oz cans light coconut milk
  • 1 can chickpeas
  • 1 can lentils
  • 2 cooked chicken breasts
  • Optional: once it’s all cooked, you can add in anything you want! I like to add in a cup of steamed broccoli

Directions:

  • Chop onion into fine pieces, and cook on a high heat with the garlic for 5 minutes. This is also a good time to start cooking your quinoa (or rice) and chicken, since they are hands-off once started and will be ready by the time the curry is done
  • Reduce heat to medium, stir in red curry paste, coconut milk, chickpeas, and lentils
  • Mix well and cook for 20 minutes, stirring occasionally
  • Stir in chicken and any other desired add-ins
  • Serve over quinoa or brown rice
  • Enjoy!

Yields 6 servings

Nutritional Information (per serving):

  • 221 calories
  • 13.8 g carbs
  • 10.1 g fat
  • 16.8 g protein

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