Just a little ole working gal, who loves food

Tuesday, December 13, 2011

Chickpea Lentil Curry

Last night I didn't feel like cooking...which was fine because all our meats were frozen solid in the deep freezer and after doing prep work for my family holiday party this coming weekend ALL.DAY.LONG. I was not in the mood to make anything too complicated (holiday party recipes to come next week!). This recipe is easy, tasty, and full of fibre and protein...exactly what I needed after a weekend of eating out at restaurants!

 Chop 1 Small Onion, 3 Garlic Cloves and about a Tsp of fresh Ginger.
 Saute the onion on medium high heat first in about 1 tbsp Olive oil until slightly translucent. At that point you can add the ginger and garlic. Saute for about a minute.
 Add 1 Can each drained and rinsed Chickpeas and Lentils to the onions.
 Add your spices. I like a lot of spice and heat so I add 1 tsp garam masala, 1 tsp yellow curry powder, 1/2 Tsp Tumeric, 1/2 tsp Cumin, 1/4 tsp each salt and pepper. Usually I add a little more garam masala later if I feel it needs some more spice. Stir in the spices.
 Add 1 Can fire roasted diced tomatos
 and 1 cup of vegetable stock. Turn down the heat to medium low and let simmer. This is when I put the basmati rice cooking...I let the curry simmer while the rice cooks.
When the rice is done (8-10minutes) the curry is ready too!
Serve the curry over the warm basmati and chow down. A super quick, healthy, yummy dinner!

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