Chickpea and Lentil Curry
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 can coconut milk, 400 ml
- 1 can chickpeas, 240 g drained weight
- 50 g lentils, red
- 200 ml vegetable stock
- 50 ml cream, or condensed milk 4%, or milk
- 2 small bell peppers, red
- 2 medium tomato (s)
- 1 medium onion (s)
- 1 teaspoon garam masala
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon curry powder
- 1 teaspoon garlic powder, or 2 cloves garlic
- 2 teaspoons sambal oelek
- 1 tablespoon tomato paste
Print Recipe
Pin Recipe Instructions
- Pre-cook the lentils in the vegetable stock for about 10 minutes. Then drain the lentils. In the meantime, cut the onion into small cubes, and also cut the peppers and tomatoes into cubes.
- In a saucepan with a little oil, fry the onions with the garlic, then add the peppers and tomatoes and fry briefly. Deglaze with the coconut milk and reduce the temperature. Add the pre-cooked lentils and the chickpeas, the tomato paste, the curry powder, the paprika powder, the sambal oelek and the garam masala. Season to taste with salt and, if necessary, pepper, briefly bring to the boil again.
- It also tastes great the next day, but the dish loses some of its spiciness.
- You can also add chicken, potatoes or rice.
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