Chickpea and Brown Lentil Curry
A rich, comforting legume curry combining hearty brown lentils with nutty chickpeas in a spiced tomato-coconut sauce, finished with fresh herbs and a hint of lime to brighten.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Lentils (brown, rinsed)
- 400 g Chickpeas (canned, drained & rinsed)
- 2 tbsp Oil (neutral)
- 1 large Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tsp Ginger (grated)
- 1 fresh Green Chilli
- 1 tsp Mustard Seeds
- 0.5 tsp Cumin Seeds
- 1 tsp Ground Cumin
- 1 tsp Coriander Powder
- 0.5 tsp Turmeric Powder
- 1 tsp Paprika
- 0.5 tsp Garam Masala
- 400 g Chopped Tomatoes (tinned)
- 300 ml Water
- 1 tbsp Tomato Purée
- Salt (to taste)
- 0.5 Lemon Juice
- 1 handful Coriander (chopped)
Instructions
- 1
In a medium saucepan, cook the Brown Lentils in water until just tender, then drain and set aside.
- 2
Heat Oil in a deep pan, add Mustard Seeds and Cumin Seeds and wait until they pop, then add Onion and sauté until soft.
- 3
Add Garlic, Ginger and Green Chilli and stir 1 minute until fragrant.
- 4
Add Ground Cumin, Ground Coriander, Turmeric Powder and Smoked Paprika, stir for 30 seconds to toast spices.
- 5
Stir in Tomato Purée and then Chopped Tomatoes, cooking until the mixture thickens slightly.
- 6
Pour in the Water, bring to a gentle simmer.
- 7
Add the drained Brown Lentils and Chickpeas, cover partially and simmer 10-15 minutes until sauce thickens.
- 8
Stir in the Salt, Lime Juice & Zest and Fresh Coriander.
- 9
Sprinkle Garam Masala over the top, fold gently, adjust seasoning and serve hot.