Julie Knott

Green Lentil & Chickpea Curry

Hello, friends! I’ve been quiet on here the past month as I’ve been taking a break after the holidays. I’ve been making some of my tried-and-true recipes and have finally decided to get a bit creative again! We’ve had so many soups on rotation so I was ready to have something a bit hardier.

Now, that doesn’t mean it has to be meat! This is a completely vegetarian dish and it’s PACKED with a punch of delicious Indian flavors! Beans, lentils, veggies…. dynamite! And the hands on time is only about 15-20 minutes. Just let it simmer away the rest of the time to finish up while you’re doing other things.

I served this over rice with some potato and pea samosas because I couldn’t find any fresh naan bread this week. But if you have naan, it would be so so good with this!

This recipe is going into my weekly rotation because I just love Indian food. Tell me, what’s your favorite Indian dish? I’d love to hear in the comments below!

Happy cooking!

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Green Lentil & Chickpea Curry

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 tablespoon coconut oil
  • 1 medium onion, diced
  • 1 yellow or green pepper, diced
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, finely chopped or grated
  • 1 tablespoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • 1 14 oz can chopped tomatoes
  • 1 14 oz can full-fat coconut milk
  • 3.5 oz green lentils, drained and rinsed
  • 1 14 oz can chickpeas, drained and rinsed
  • 3.5 oz baby spinach
  • Juice of one lemon

Directions

  1. Heat the coconut oil in a deep pan and cook the onion and green pepper for 7-8 minutes over medium heat until they soften.img_3417
  2. Add the garlic and ginger and continue to cook for 30 seconds until fragrant.
  3. Add the ground cumin, garam masala, ground coriander, and cayenne pepper and fry gently for 1 minute.img_3418
  4. Stir in the chopped tomatoes and coconut milk, then add the green lentils and chickpeas. Bring to a boil, lower the heat and cook with a lid on for 25 minutes or until the lentils are tender and the liquid reduced.
  5. Stir in the spinach and cook for another minute until just wilted, then stir in the lemon juice.
  6. Serve with rice, naan bread, or any other side you like. Enjoy! img_3431

 Original recipe can be found here. 

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