Name: Lentil and chickpea vegetable curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/3 cup dry red lentils; 1/2 cup canned chickpeas, drained and rinsed; 1/4 cup dry basmati rice; 3 oz cauliflower, cut into small florets; 1/4 medium yellow onion, diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 tsp canola oil; 1 1/2 tsp curry powder; 1/2 tsp salt; 1 1/3 cups water

Nutrition

Per serving

645 calories

Protein: 29g; 18% of calories
Carbs: 113g; 69% of calories
Fat: 9g; 13% of calories

Instructions

Prep 15 min · Cook 25 min

In a small saucepan, combine the basmati rice and a pinch of the salt with half the water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let it rest, covered, for 5 minutes.
While the rice cooks, heat the canola oil in a 10-inch skillet over medium heat. Add the onion, garlic, and ginger. Cook for 5 minutes until the onion is soft.
Stir the lentils, chickpeas, cauliflower, curry powder, and the remaining salt into the skillet. Add the rest of the water. Bring to a simmer, then cover and cook for 15 to 18 minutes until the lentils are soft and have thickened into a sauce. Done when tender lentils and vegetables.
Fluff the rice with a fork and place it on one side of the plate. Ladle the lentil and chickpea curry next to the rice.

Nutrition

Ingredients

Instructions

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