- Total time 45 minutes
- Portion size 4 servings
In saucepan, bring rice, 3 cups water and pinch of salt to boil. Reduce heat; cover and simmer until rice is tender,
15 to 20 minutes. Remove from heat. Cover and let stand for 5 minutes. Add 2 tsp lime zest; fluff with fork. Keep warm.
Meanwhile, heat oil in large saucepan set over medium heat; cook onion, stirring occasionally, until tender, about 4 minutes. Add garlic, ginger and spices. Cook, stirring, for 1 minute.
Add chickpeas, tomatoes, lentils, coconut milk and 1 cup water. Season with salt and pepper; bring to boil. Simmer, uncovered, until lentils are tender, about 15 minutes, adding more water if needed. Stir in lime juice.
Serve curry over rice. Top with a dollop of sour cream and garnish with remaining lime zest.
Nutritional facts PER SERVING: about
- Fibre 15 g
- Sodium 475 mg
- Sugars 11 g
- Protein 22 g
- Calories 510
- Total fat 17 g
- Cholesterol 0 mg
- Saturated fat 10 g
- Total carbohydrate 67 g