Thursday, March 15, 2012

Lentil and Chick Pea Curry with Coconut Milk

Deliciously tasty recipe from Sweet Sugar Bean  cooked up for dinner tonight equals amazing, easy, and did I mention, delicious? I found this via some blog I follow on GReader yesterday, immediately added it to my PinBoard, and on a whim added it to the empty spot I had on my menu planning calendar. It happened to be tonight, so I didn't have long to wait to try it out. It was lovely. You should try it, too! It's a perfect healthy and hearty meal. We paired it with non-homemade Naan (didn't have time tonight, but I'd love to try and make it sometime if anyone has a recipe...).
Oh, and for beautiful pictures, you can just go check out the post on Sweet Sugar Bean. My hunger/rush to beat the baby waking up often aids in my forgetting to take photos of what I make.

Lentil and Chick Pea Curry with Coconut Milk  

3 tbsp canola oil
1 onion, chopped
3 cloves garlic, minced
2 tbsp fresh ginger, minced or grated
2 medium carrots, diced
3 tbsp mild Indian curry paste
1/2 tsp cayenne pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
3 cups (750ml) crushed tomatoes
2 540 ml cans coconut milk
2 cups whole green lentils, rinsed and picked through
2 cups cooked chickpeas (540ml can) rinsed 
3 tbsp honey
2 cups cauliflower florets
1 cup frozen peas
veggie stock (optional) 
handful of cilantro, chopped
hot sauce 
plain yogurt

In a large pot, heat oil over medium high heat.  Add the onion and cook until soft, a minute or two.  Add the garlic and ginger, carrots, curry paste, spices and salt.  Stir well and cook for a couple of minutes.  Stir in the crushed tomatoes, coconut milk, lentils, chickpeas and honey.  Bring to a boil and reduce heat to medium low so it's simmering.  Cover.  Stir every 10 minutes or so.  Should take about 40 minutes for the lentils to cook.  When they are tender, stir in the cauliflower and peas.  Cook just until cauliflower is soft. If curry is too thick, thin it with a bit of veggie stock or water.  Stir in cilantro.  Adjust seasonings with more salt, pepper, and if you like it spicy, you can add hot sauce too.  Scoop into bowls and top with plain yogurt and cilantro.  Warm Naan bread as a side.  Serves 6-8.

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This post Lentil and Chick Pea Curry with Coconut Milk first appeared on Two Os Plus More on 19 August 2013

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