Chickpea and lentil curry

A really simple curry that you can get on the table in 20 minutes with the help of some pre-blended curry spices. You can get curry pastes in jars, or powders – I had Sharwood’s medium curry powder in my pantry which I used. Look for a spice mix with coriander, cumin, tumeric, paprika, cinnamon, fennel, cardamon – the usual Indian spices.

Ingredients makes 4-6 portions

  1. 3 tbs neutral oil, I use macadamia
  2. 1 onion, chopped
  3. thumb sized piece of ginger, thinly sliced
  4. 1-2 cloves garlic, sliced
  5. 5 tbl curry powder
  6. 400ml coconut cream
  7. 1 tbs concentrated chicken stock (or 1 stock cube if you don’t have access to the concentrated stuff)
  8. 6 kaffir lime leaves, sliced into thin strips
  9. 1 tin of chickpeas, drained and rinsed
  10. 200g cooked lentils (I used 100g brown lentils that I cooked to make 200g but you could also used tinned lentils – just drain and rinse them too)
  11. For garnish, big dollop of plain yoghurt, chopped fresh coriander and sliced red chilli

Method

  1. Fry the onions in the oil till translucent
  2. Add ginger and garlic and fry for 3 minutes
  3. Add the curry powder (or paste if you’re using this) and fry on high heat for 3 minutes
  4. Add the coconut cream, chicken stock and kaffir lime leaves, bring to boil, lower heat, cover and simmer for 10 minutes
  5. This next step may seem odd but I actually think it’s necessary with this type of vegetarian curry where you want to eat everything in the bowl – strain the curry
  6. Use the back of a spoon to push the ingredients through the sieve – you want to extract as much flavour from the cooked ingredients as possible
  7. Pour the strained curry back into the pot, season with salt to taste
  8. Add in the chickpeas and lentils and bring to a gentle simmer
  9. Serve hot with the yoghurt, coriander and chilli and you can either eat it on it’s own or over some basmati rice
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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

9 responses to “Chickpea and lentil curry

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