Chickpea, Lentil and Sweet Potato Curry
There's no better way to warm up during the cooler seasons with a nice hot pot of coconut curry! The fresh spices and veggies load it with flavor while the lentils and chickpeas pack it with protein. To take yours to the next level, try using the Hayday Canning Co Coconut Curry Chickpeas and Fillos Peruvian Lentils found at Common Ground. Serve it with optional rice, naan, and lime for the whole table to enjoy!
Ingredients
Chickpeas (We used Hayday Canning Co Coconut Curry)
1 can
Cooked lentils (We used Fillos Peruvian)
1 pack
Sweet potato
1 medium
Red pepper
1
Onion
1 small
Garlic cloves
1
Fresh ginger
1 inch
Cilantro
1 cup
Cayenne pepper
1/2
Water
1 cup
Coconut milk (We used Field Day)
1 can
Coconut oil
2 tablespoons
Tomato paste
2 tablespoons
Cumin seeds
1 tablespoon
Fennel seeds
1 teaspoon
Curry powder
1 tablespoon
Garam masala
1 teaspoon
Rice (optional)
1 cup
Naan bread (optional)
2 slices
Lime (optional)
1/2
- Drizzle oil in a pan on a low to medium heat.
- Chop onions, garlic, & pepper. Peel ginger and grate.
- Cook onions, garlic, ginger & hot pepper in oil. Once fragrant, place cumin & fennel and stir.
- Add tomato paste, coconut milk, curry powder, garam masala, salt and pepper. Cook for a few minutes.
- Chop sweet potato & red pepper and place in the pot along with water.
- Cover pot, reduce heat and cook for 15 minutes, stirring occasionally, until veggies are tender.
- Add lentils and chickpeas and cook on low for an additional 15 minutes, or longer. Finish with fresh cilantro.
- Serve with optional rice, naan bread, and lime.