Vegetarian Chickpea and Lentil Curry recipe

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Ingredients

1 tablespoon vegetable oil, or as needed
1 large onion, chopped
1 hot chile pepper, chopped
5 cloves garlic, chopped
½ teaspoon curry powder
½ teaspoon ground turmeric
1 (16 ounce) package red lentils
2 cups water, or more as needed
1 (15 ounce) can chickpeas, not drained
3 cups chopped fresh spinach, or more to taste
2 tablespoons chopped fresh cilantro, or more to taste
1 dash lemon juice, or more to taste
1 pinch cayenne pepper, or more to taste

Nutrition Info

373.1 calories
carbohydrate: 60.7 g
cholesterol: : -
fat: 4.6 g
fiber: 14.6 g
protein: 24.6 g
saturatedFat: 0.5 g
servingSize: -
sodium: 172 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a pot over medium heat. Add onion, chile pepper, and garlic. Cook until golden, 5 to 7 minutes. Add curry powder and turmeric and cook for a few seconds. Add lentils and water. Bring to a boil, about 5 minutes. Add chickpeas and continue to cook until lentils are tender, 10 to 12 minutes more. Add more water if needed.

  2. Add spinach to curry and simmer 2 to 3 minutes. Add cilantro, lemon juice, and cayenne before serving.

Recipe Yield

6 servings

Recipe Note

This easy vegetarian curry is made using red lentils, modified for a light flavor with lemon and cilantro.

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