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Indian Chickpea & Lentil Curry | Creamy & Vegan
(0)
30 min
Quick
Gurkerl Küche
Wärmend, herrlich cremig und voller aromatischer Gewürze: Dieses indische Kichererbsen-Linsen-Curry mit sanfter Kokosmilch und sonnengereiften Paradeisern ist Seelenfutter pur für kühle Herbsttage. Schnell zubereitet, reich an pflanzlichem Protein und komplett vegan.
Ingredients
Preparation method
Preparation
Peel and finely chop the onion, garlic, and ginger. Rinse the chickpeas in a sieve with cold water and drain. Also thoroughly wash the red lentils. If you would like to serve crispy naan bread with it, preheat your oven to 180 °C top/bottom heat.
Cook the basmati rice in lightly salted water according to package instructions for about 10 to 12 minutes until done, then drain and keep warm covered.
Preparing the curry
Heat the vegetable oil in a large braising pot over medium heat. Sauté the chopped onion in it for 3 to 4 minutes until translucent. Then add the garlic and ginger and sauté gently for 1 minute.
Chef's tip
The curry is great for meal prep: kept tightly sealed in the refrigerator, it stays fresh for up to 3 days and develops even more flavor as it sits.
For a refreshing contrast, a dollop of cool soy or coconut yogurt along with warm flatbread from the oven pairs wonderfully.
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