Description
Savor the vibrant flavors of this Creamy Red Curry Chickpeas dish, a quick vegan comfort food packed with nutritious ingredients.
Ingredients
Scale
- 2 cups Canned Chickpeas (drained and rinsed)
- 1 cup Green Lentils
- 3 tablespoons Thai Red Curry Paste (substitute with yellow for milder taste)
- 1 can Coconut Milk (can substitute with coconut cream for thicker sauce)
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Cumin Seeds (toasted for optimal flavor)
- 1 teaspoon Coriander Powder (can use fresh leaves as garnish)
- to taste Salt (adjust to personal preference)
- 2 tablespoons Lemon Juice (fresh is best)
- 2 tablespoons Olive Oil (for sautéing)
- 1/4 cup Fresh Basil or Mint Leaves (crushed lightly for better flavor)
Instructions
- Heat olive oil in a non-stick pan over medium heat.
- Sauté diced onion, minced garlic, cumin seeds, coriander powder, and Thai red curry paste for 1 minute until fragrant.
- Pour in coconut milk, cooking for an additional 2 minutes while stirring occasionally.
- Mix in chickpeas, green lentils, and salt; cover and simmer for 6-7 minutes until lentils are tender.
- Remove from heat and incorporate fresh lemon juice before serving hot over rice or quinoa.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 16 g
- Saturated Fat: 14 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 18 g
- Cholesterol: 0 mg
Keywords: Creamy Red Curry Chickpeas, Vegan, Comfort Food, Thai Cuisine