Thai Chickpea And Lentil Curry Recipes

THAI CHICKPEA AND LENTIL CURRY

Thai Chickpea and Lentil Curry image

Mix up the menu with Thai Chickpea and Lentil Curry. You may be surprised at how much you can shake things up with our Thai Chickpea and Lentil Curry.

Provided by My Food and Family

Categories Holiday & Special Occasion Recipes

Time 40m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
2 red peppers, chopped
1 onion, chopped
2 Tbsp. green curry paste
1 can (15.5 oz.) chickpeas (garbanzo beans), rinsed
1 can (14 oz.) lite coconut milk
1 cup vegetable broth
1/2 cup dry lentils, uncooked
1/4 cup chopped fresh cilantro
1/4 cup dry roasted peanuts, chopped

Steps:

Heat dressing in large nonstick skillet on medium heat. Add peppers and onions; cook 6 to 8 min. or until crisp-tender, stirring frequently.
Add curry paste; mix well. Add chickpeas, coconut milk, vegetable broth and lentils; stir. Bring to boil, stirring frequently. Cover; simmer on medium-low heat 25 min. or until lentils are tender, stirring occasionally. Remove from heat.
Stir in cilantro; sprinkle with nuts.

Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 8 g

LENTIL, CHICKPEA, VEGETABLE CURRY

Lentil, Chickpea, Vegetable Curry image

Make and share this Lentil, Chickpea, Vegetable Curry recipe from Food.com.

Provided by JustJanS

Categories Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 onion, finely chopped
500 g pumpkin, peeled and chopped into 3cm pieces
1 garlic clove, crushed
2 teaspoons curry powder
1 cup red lentil
1 liter vegetable stock
400 g chickpeas, drained
2 zucchini, cut into 3cm pieces
2 cups cauliflower florets
salt and pepper
chopped fresh coriander, to garnish

Steps:

Heat oil in a saucepan; add onion, pumpkin, garlic and curry powder. Cook stirring for 3 minutes.
Add the lentils and stock, bring to the boil then reduce the heat and simmer for about 5 minutes or until the pumpkin is tender.
Add the chickpeas, zucchini and cauliflower and simmer a further 5 minutes or until the cauliflower is tender. Season with salt and pepper.
Serve garnished with fresh chopped coriander.

Nutrition Facts : Calories 261.7, Fat 4.2, SaturatedFat 0.6, Sodium 219.5, Carbohydrate 45.5, Fiber 8.7, Sugar 4.2, Protein 13.9

VEGAN LENTIL AND CHICKPEA CURRY

Vegan Lentil and Chickpea Curry image

A base vegan curry of my favorite flavors with spice and vegetable combos that can be adjusted for preference. Serve over brown rice, couscous, or quinoa.

Provided by Ashley Graboski-Bauer

Categories Main Dish Recipes Curries Vegetarian

Time 45m

Yield 6

Number Of Ingredients 23

Ingredients

1 tablespoon olive oil
1 red onion, chopped
1 red bell pepper, sliced
3 carrots, chopped
3 teaspoons ground cumin
2 ½ teaspoons ground coriander
2 teaspoons paprika
1 ½ teaspoons vegetable bouillon
1 teaspoon garam masala
1 teaspoon garlic powder
1 teaspoon ground ginger
½ teaspoon curry powder
½ teaspoon ground cinnamon
¼ teaspoon ground turmeric
¼ teaspoon ground black pepper
¼ teaspoon ground cardamom
4 cups water
1 (14 ounce) can diced tomatoes
⅔ cup red lentils
1 (14 ounce) can chickpeas, drained and rinsed
½ cup cashews
½ cup raisins
½ cup shredded spinach

Steps:

Heat olive oil in a large pan over medium heat. Cook and stir onion and bell pepper until onion is translucent, about 5 minutes. Add carrots, cumin, coriander, paprika, bouillon, garam masala, garlic powder, ginger, curry powder, cinnamon, turmeric, pepper, and cardamom. Cook and stir until fragrant, about 2 minutes.
Add water, tomatoes, and lentils. Bring to a boil, reduce heat, and let simmer for 5 minutes. Stir in chickpeas, cashews, raisins, and spinach. Continue simmering until lentils are tender, adding more water as needed, 10 to 15 minutes more.

Nutrition Facts : Calories 331 calories, Carbohydrate 51.4 g, Fat 9.6 g, Fiber 10.3 g, Protein 12.9 g, SaturatedFat 1.5 g, Sodium 417.6 mg, Sugar 13.4 g

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