This vegan chickpea and lentil is made with tender lentils and garbanzo beans that have simmered in a perfectly seasoned sauce made with coconut milk, tomatoes and aromatic spices.
– onion, garlic and ginger– cumin, coriander, turmeric– garam masala – diced tomatoes – full fat coconut milk – broth – dry green or brown lentils– chickpeas
Ingredients
Dice up the onions, mince the ginger and garlic. Measure out all of the spices and place them in a small bowl together.
Store in an airtight container for up to five days. This curry freezes well. Store in a freezer safe container for up to three months. Thaw before reheating.