Lentil curry with coconut milk and chickpeas
Red lentil curry with coconut milk and basmati rice, with chickpeas.
Active time20 min
Cooking25 min
Total40 min
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Ingredients
- 2 g ground turmeric
- 5 g curry powder
- 400 ml water
- 400 ml coconut milk
- 300 g dried red lentils
- 240 g drained canned chickpeas
- 280 g basmati rice (dry)
Preparation
Rinse the lentils. Put them in a saucepan with the coconut milk, turmeric, curry powder and the 400 ml of water. Bring to a simmer and cook over a low heat for 20 to 25 minutes, stirring regularly. Prepare 240 g drained canned chickpeas. Rinse and drain the chickpeas. Add everything to the dish.
2 g ground turmeric5 g curry powder400 ml water400 ml coconut milk300 g dried red lentils240 g drained canned chickpeas- colander
- saucepan
While the lentils simmer, rinse the rice and cook it in boiling water according to the packet instructions, for about 12 minutes. Drain, then serve with the tender lentils.
280 g basmati rice (dry)- saucepan
- colander
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration