Chickpea and Lentil Curry over Basmati Rice

Prepare for a flavor explosion with Chickpea and Lentil Curry over Basmati Rice! In a saute pan, onions sweat to softness, joined by garlic and ginger for a fragrant base. Spiced with chili powder and curry, the mixture becomes a symphony of flavors, enriched by chickpeas and lentils. A can of crushed tomatoes adds depth, simmering into a luscious sauce. After just 18 minutes of cooking, the dish is ready to be ladled generously over fluffy basmati rice, inviting you to savor each mouthful of this hearty and aromatic culinary creation.

Prep Time: 8 min
Cook Time: 18 min

Ingredients:

  • 1 can green or brown lentils, drained and rinsed
  • 1 small onion, diced
  • 3 cloves garlic, minced fine
  • 1” piece ginger, minced fine
  • 1 can chickpeas, drained and rinsed
  • 1 tsp chili powder (add more if you’d like)
  • 1 tbsp curry powder
  • 1 can crushed tomatoes
  • 1 microwave package basmati rice

Directions:

In a large high sided saute pan, over medium heat, add in a little bit of olive oil. Add in the onion and sweat for 7-8 minutes until softened and translucent. Add in the garlic and ginger. Season with salt, pepper, chili powder and curry powder. Cook for 1 minute, moving constantly so garlic doesn’t burn. Add in the crushed tomatoes, chickpeas and lentils. Bring to a boil and then let simmer for 10 minutes. Serve over basmati rice.

Other Ways To Prepare This Meal:

Meat-eater in the group: Add rotisserie chicken in with the chickpeas and lentils or cooked grown meat you have on hand.

Kid-friendly: Wait until the end to add in chili powder and serve theirs without.

Add spice: Saute some minced red chili in with the onion. Leave the seeds in for even more heat.