Vegan Chickpea and Lentil Curry
Serves 3
Prep Time 75 mins
Cooking 25 mins
Level low
Ingredients
- 1 onion, finely chopped
- 3 chopped garlic cloves
- 1 inch piece ,peeled and grated Fresh Ginger
- 1 Green, finely chopped Chilli pepper
- 2 tbsp Oil
- 2 tsp Curry Powder
- 1 tsbp garam masala
- 1 tsp Ground Cumin
- 1/2 tsp Turmeric
- 1/4 tsp Coriander
- 2 Cinnamon stick
- 1/2 tsp Salt
- 2 tbsp Green or brown , soaked in water for 1 hour Lentils
- 200g Mayor Polpa (tomato pulp)
- 1 Tin Pinto's Pride coconut milk
- 1 Can drained and rinsed Mayor Chickpeas
- 2 tbsp Chopped Coriander
- For serving wedges of limes
- 100g Cooked Basmati Rice
Start by heating the oil and frying together the onion, garlic, chilli and ginger for 2-3 minutes. Add in the spices and cook for 1 minute. Add in the lentils, coconut milk, polpa, salt and ½ glass of water. Bring to the boil and simmer for 20 minutes to cook the lentils. When ready, check if any more water is needed and stir in the chickpeas to heat through. To serve, stir in the fresh chopped coriander and serve with the cooked basmati rice and lime wedges.
Recipe by Aceline Media
