Butter Chicken’s Healthy Cousin (Chickpea Lentil Curry) [Vegan]Posted: June 18, 2012
Today is Father’s Day, so today I asked my dad what he wanted me to make him for dinner and he said “lentil curry soup”. I went digging on my usual recipe sites and found this AMAZING and healthy curry recipe. It’s not really a soup but I don’t think my dad noticed because it was so delicious. It’s like the vegetarian version of butter chicken that is protein packed! This is a great recipe if you are looking to use up some lentils…ehhemmm, we bought green lentils in bulk on a whim and have been looking to use them up ever since. Alternatively, this recipe would work perfectly if you have a bag of lentils in your cupboard and a hungry fire crew to feed but no idea what to cook with lentils….you know who you are.
So here’s how to do it:
Chickpea Lentil Coconut Curry (adapted from here)
2 tbsp canola oil
1 onion, chopped
3 cloves garlic, minced
2 tbsp fresh ginger, minced
3 medium carrots, diced
3 tbsp mild Indian curry paste (I’m sure just curry powder would work if you don’t have this)
1/4 tsp cayenne pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
3 cups crushed tomatoes
1 1/2 (one can) cups coconut milk or cream (I used one 250ml carton of coconut cream which is not as high in fat as coconut milk)
2 cups green lentils (uncooked), rinsed and picked through
2 cups cooked chickpeas rinsed
3 tbsp honey
2 cups cauliflower chopped
1 cup frozen peas
*Feel free to get creative and add any other veggie you think would work to supplement nutrition and color (I thought spinach would be nice here)
1. In a large pot (emphasis on “large”-this recipe makes a big batch!), heat oil over medium high heat. Add the onion and cook until soft, 1-2 minutes.
2. Add the garlic, ginger, carrots, curry paste, spices and salt. Stir and cook for a few minutes. Stir in the crushed tomatoes, coconut milk, lentils, chickpeas and honey. Bring to a boil and reduce heat to simmer. Cover the pot and stir every 10 minutes. Simmer for about 50 minutes until beans are tender.
3. Stir in the cauliflower and peas. Cook until cauliflower is soft. If curry is too thick, thin it with a bit of veggie stock. Makes about 8 servings. Enjoy!
I’m always looking for some new recipes to try so if anyone has any suggestions for something they’d like to see in the next post please comment below!