Quick · 5–15 min

Coconut Chickpea and Lentil Curry

Name: Coconut Chickpea and Lentil Curry
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Ingredients: 2 cans (drained) Chickpeas; 1 tbsp olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tbsp + 1 tsp curry powder, cumin, turmeric; ¾ cup red lentils, rinsed; 1 can (14 oz) crushed tomatoes; 1 can light coconut milk; 1 cup water; 3 cups baby spinach; 4 cups cooked rice

Red lentils melt into the coconut sauce and thicken it for you, while chickpeas keep their bite. Twelve minutes of chopping and stirring, then the pot takes over. It tastes like it simmered all afternoon.

Hands-on: 12 min
Hands-off: 15 min
Total: 27 min
Dishes: 1

25gprotein671cal110gcarbs16gfatper serving · $2.74

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Method

1
Warm the oil in a big pot and cook the onion until soft. Stir in the garlic, ginger and spices for 30 seconds.
2
Add the lentils, tomatoes, coconut milk, water and the chickpeas. Bring to a boil, then simmer, stirring now and then, until the lentils collapse.
3
Stir in the spinach until it wilts, and season with salt.
4
Serve over rice.

Storage

Keeps 5 days in the fridge and freezes for 3 months. It thickens overnight, so add a splash of water when reheating.

Good to know

Swapping to tofu? Add it for the last 5 minutes so it doesn't break apart.

Nutrition

per serving

Calories: 671
Protein: 25g
Carbs: 110g
Fat: 16g
Fiber: 17g
Sodium: 520mg

Soy-freeGluten-freePeanut-free

Calculated from ingredient reference data. Brand labels vary.

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Coconut Chickpea and Lentil Curry

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