Look no further than this mouth-watering chickpea and lentil curry recipe! Prepared with simple ingredients you can find in any pantry, this flavorful dish is sure to become a favorite in your household. I agree to be sent email.
The last time when I shared Instant Pot lentil curry, you all loved it. Based on that response, this chickpea and lentil curry will also become your new go-to recipe. This curry is packed with plant-based protein, fiber, and nutrients thanks to the combination of chickpeas and lentils. It’s a great option for vegetarians or anyone looking to incorporate more plant-based meals into their diet.
Ingredients
Brown or green dried lentils Can of chickpeas (garbanzo beans), drained and rinsed. Can of low-fat coconut milk or coconut cream. Fresh ginger Fresh garlic Spices: ground cumin, ground coriander, turmeric powder, garam masala and red chili (cayenne pepper) powder. Red Onion Tomato paste or tomato puree.
Instructions
Begin by rinsing the lentils in a strainer under cold water. Soak the lentils for 30 minutes in a bowl. Press the sauté button. Once hot, add olive oil and add ginger and garlic. Add onions and sauté for 2-3 minutes. Add tomato paste and two tablespoons of water and mix well. Add all the spices and stir well. Add soaked, drained lentils and canned chickpeas. Add salt and 2 cups of water. Mix well. Close the lid, move the steam release handle to seal, and pressure cook on high for 10 minutes. When timer expires, let the pressure release naturally. Once the pin drops down, open the lid carefully and stir in coconut milk. Let it simmer for 2 minutes. Garnish with fresh cilantro and serve warm with rice.
Related recipes
Instant Pot Chickpea CurryInstant Pot ChickpeasInstant Pot Lentil CurryInstant Pot Quinoa Vegetable SoupChana Pulao (Instant Pot Chickpea Rice)
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📖 Recipe
