quick & satisfying lentil and chickpea curry

biting into life Naïby Jacques

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Even if you don't have all the necessary spices, you will manage to make this dish the first time. Scout's honor!

your ingredients

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sauté the veggies

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add the spices

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pour the wet ingredients

add the legumes

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let it simmer

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finish with leafy greens

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more coconut milk recipes

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quick & satisfying lentil and chickpea curry

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your ingredients

sauté the veggies

Heat the olive oil and sauté the onion until translucent. Then add the garlic and red bell pepper.

add the spices

Move the vegetables away from the center and cook the ginger, cumin, garam masala, ground coriander, and Cayenne pepper, plus optional spices for 1-2 minutes.

pour the wet ingredients

Add the diced tomatoes and coconut milk

add the legumes

Add the diced tomatoes, coconut milk, precooked green lentils, and chickpeas, and bring to a boil.

let it simmer

finish with leafy greens

Add the spinach and cook for another 2 to 3 minutes, then the salt. Remove from the heat and add the lemon juice. Salt and pepper to taste.

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