Chickpea and Lentil Curry with Coconut Milk
Ingredients
-
1
cup
brown or green lentils
-
1
tablespoon
olive oil
-
1
medium
onion, chopped
-
2
cloves
garlic, minced
-
1
tablespoon
curry powder
-
3
cups
reduced sodium vegetable broth
-
1
15-ounce can
chopped tomatoes
-
1
13.5-ounce can
full-fat coconut milk
-
1
13.5-ounce can
chickpeas, rinsed and drained
-
1
lime
juiced (optional, for serving)
Instructions
- Rinse the lentils in a fine-mesh sieve and set aside.
- Sauté chopped onion and minced garlic in olive oil for 3 minutes.
- Add lentils, curry powder, vegetable broth, and chopped tomatoes to the pot and bring to a simmer.
- Cover and let simmer for 35 minutes until lentils absorb moisture.
- Stir in coconut milk, chickpeas, and lime juice, then return to a simmer before serving.
Nutrition Facts (estimated)
Servings
5
Calories
365
Total fat
15.2g
Total carbohydrates
44.2g
Total protein
17.7g
Sodium
162.7mg
Cholesterol
0mg
You might also like