lentil and chickpea curry with basmati rice
Hearty protein-rich curry with red lentils and chickpeas served over fluffy basmati rice
lentil and chickpea curry with basmati rice is a lunch recipe ready in about 40 minutes. Each serving has approximately 766 kcal, 60g protein, 91g carbs, 22g fat. It fits a high-protein and vegetarian diet.
Rinse basmati rice and cook according to package instructions
Heat coconut oil in a large pot over medium heat
Add diced onion, cook for 4 minutes until softened
Add minced garlic and ginger, cook for 1 minute
Add curry powder and cumin, cook for 30 seconds
Add diced tomatoes, cook for 3 minutes
Add red lentils, chickpeas, and vegetable broth
Bring to boil, then simmer for 15 minutes until lentils are tender
Stir in coconut milk and season with salt
Simmer for 5 more minutes until thickened
Garnish with fresh cilantro and serve over rice