Chickpea Lentil Coconut Curry
I found this recipe from joining Bloglovin’ as I was eager to use up 70 billion tins of chopped tomatoes and coconut milk (over zealous Ocado basketing). It was easy but I wouldn’t say that quick, as is claimed in the recipe.
The end result was a pleasant surprise as, halfway through, I did wonder if I’d transported back to student land with two tins of tomatoes in it. But, once the coconut milk went in it was transformed!
I altered the recipe to add kale. I think it adds some colour as well as getting your leafy greens in. I left out the oil and it didn’t suffer for it.
Serves: 5 adult portions
Equipment: large saucepan or deep non-stick frying pan, spatula, knife, chopping board, food processor
1 onion, diced
3 carrots, peeled & diced
5 cloves garlic, minced
1 tbsp tomato puree
2 tins chopped tomatoes
1 cup veg stock (1 stock cube in hot water)
1 tin lentils (I used beluga as that’s what I had in the cupboard)
1 tin chickpeas
1 cup coconut milk (not the whole tin like I did!)
1/2 tsp garlic powder
1/4 tsp ground ginger
1/4 tsp turmeric
1/4 tsp cayenne pepper
1 tsp curry powder
1 tbsp chopped parsley
1/3 large bag of kale, processed to mince
Add onion, garlic and carrots to pan. Saute in a couple of tablespoons of water until softened. Push the veg to the side of the pan.
Add the garlic powder, ginger, turmeric, cayenne and curry powder to the free side of the pan and let them fry for 30 seconds then stir into the veg. Push everything to the side again.
Add the tomato puree and saute till it heats up. Mix into the veg.
Pour in the cans of tomatoes and veg stock. Season and simmer on low for 20 minutes.
Add the lentils, chickpeas, coconut milk (mainly the thick part and not so much watery liquid), parsley and kale. Warm through (about 5-10 minutes).
Serve with quinoa or rice.
I found it was straightforward but took longer than 40 minutes.
I was surprised how tasty it turned out considering the simple ingredients involved.
Don’t pour the whole tin of coconut milk in like I did. This is probably why it took way longer than 40 minutes come to think of it! I had to boil some of the liquid off. Instead scoop out the coconut cream and use the liquid sparingly to get the consistency you want.
Recipe originally came from vibrantplate.com