So, a vegetarian meal is on the menu tonight. Red lentils. I bought a bag of dried chickpeas during last weeks shop, so I decided to make a Lentil and Chickpea Curry.
*The measurements of spices are for reference only. You can add more or less, depending on your own preference.*
1 onion, diced
2 cloves garlic
Oil (to use for frying--use your own preferred variety)
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper--crushed pepper is better, but regular pepper is good :)
1 tsp turmeric
1 tsp paprika
1 Tbsp cumin
1 Tbsp ground cilantro/coriander
2 tsp garam masala, plus extra to taste
2 cans chickpeas or 3 cups cooked chickpeas
2 cans whole tomatoes
1 c cooked lentils
4 Tbsp heavy cream
If you don't have some of the above spices, such as turmeric or ground cilantro, you can get already made curry powder in most supermarkets. I find when making this dish, I use the spices, and then add a bit of curry powder just to add some more flavour.
You can also add more veggies and beans to this dish--mushrooms, broad beans, or spinach make nice additions.
Heat your oil in a medium pan.
Add the onion and garlic; cook until brown.
Add your spices and cook for about 2 minutes, stirring frequently so the spices won't stick to the bottom.
Add chickpeas, tomatoes and lentils, stir until combined.
Simmer for 10-15 minutes.
Add the heavy cream; taste to see if more spices are needed. This is when to add more garam masala or curry powder, if you wish.
Simmer for about 5 minutes.
Serve over rice--I prefer basmati rice, because it has such a great flavour, but you can use brown or long grain if you have that on hand.
I think I made too many lentils....
A tasty and healthy that even my kids like it. Definitely a plus.