Chickpea & Red Lentil Curry Chickpea & Red Lentil Curry

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • 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
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Lunch & Dinner

Chickpea & Red Lentil Curry