Chickpea & Pink Lentil Coconut Curry🔥 by plantbasedrd
2 tsp impartial oil
1 tsp cumin seeds
½ purple or yellow onion, finely diced
3-Four cloves garlic, minced
½ tsp coriander
1 ½ tsp garam masala
½ tsp turmeric powder
Few cracks of contemporary black pepper
¼ tsp salt
1 cup canned crushed tomatoes
1, 15ouncescan chickpeas, rinsed and drained
½ cup purple lentils, rinsed properly
1, 15ouncescan gentle coconut milk
1 cup water
1 vegetable bouillon dice
1-2 bay leaves
Heat your oil in a pan and add in cumin seeds. Transfer your cumin seeds round and permit to toast and bloom for a few minute. Add in onions with a pinch of salt and proceed to saute till softened. Add in garlic, coriander, garam masala, turmeric, black pepper and salt and saute properly till aromatic. Stir within the crushed tomatoes together with the chickpeas and purple lentils then prime together with your bay leaves. Pour within the coconut milk, water, and vegetable bouillon dice and stir properly to mix. Convey to a boil after which cut back to a simmer and permit to cook dinner for 15 minutes or till purple lentils have totally cooked. Stir properly and modify salt and pepper to style, then serve with rice and a squeeze of lemon.
*In the event you don’t have a bouillon dice you’ll be able to omit or exchange with 1 cup vegetable broth.
