Chickpea and Lentil Curry Recipe
A simple but delicious vegan red lentil and chickpea curry spiced with green chillies and featuring the aromatic, sweet and sour flavour of pomegranate seeds or anardana.
Servings 2 Servings
Calories 511kcal
Ingredients
- 100 g Red Lentils ½ Cup
- 400 g Tin of Chickpeas 14oz (240g drained weight)
- 1 Small Onion
- 4 Garlic Cloves
- 35 g Ginger 1 Thumb Sized Piece
- 1 Medium Tomato 150g
- 1 Stick Cinnamon
- 1 Green Chilli Pepper
- 1 tablespoon Oil
- ½ teaspoon Asafoetida
- 1 teaspoon Turmeric
- 1 teaspoon Kashmiri Chilli Powder
- 1 teaspoon Coriander
- 1 teaspoon Cumin
- 1 tablespoon Crushed Anardana (AKA dried pomegranate seeds)
- 250 ml Water 1 Cup
- ½-¾ teaspoon Salt
Instructions
- Roughly chop the onion, garlic, ginger and chilli
- Place the chopped vegetables in a blender and blend to a paste.
- Heat a small-medium (17cm or 7") saucepan over a medium heat, and when it is hot, pour in the oil. Add the cinnamon stick and onion paste, then cook, stirring occasionally, for 10 minutes.
- Roughly chop the tomato.
- Throw in the asafoetida, turmeric, Kashmiri chilli powder, coriander and cumin, then stir.
- Add the red lentils, Chickpeas, Tomatoes, Anardana seeds, water, and salt, and then stir to combine. Reduce the heat to low, add a lid and simmer for 25 minutes.
- Remove the lid, give it a stir and serve.
Video
Nutrition
Serving: 1 | Calories: 511kcal | Carbohydrates: 80g | Protein: 26g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 702mg | Potassium: 1239mg | Fiber: 29g | Sugar: 12g | Vitamin A: 994IU | Vitamin C: 23mg | Calcium: 163mg | Iron: 9mg
