Gluten-Free Chickpea Lentil Curry Recipe

About this recipe

A hearty and flavorful gluten-free curry featuring chickpeas, lentils, and aromatic Indian spices. Perfect for a satisfying dinner served with rice or flatbread.

Ingredients

• - Old India Coriander Leaves
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 1 Kg Red Lentils (Masoor Dal), 1Kg
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 400G Epicure Chick Peas
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 250G Tilda Wild Rice
• 100 G Trs Ground Cumin Jeera Powder
• - Mill & Mortar Finishing Salt Flakes Gift Set
• - Schwartz Garlic Powder 480g
• 100 G Rajah Garam Masala

Instructions

1. 1. Chop 1 onion finely and heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and sauté until softened but not browned, about 5 minutes.
2. 2. Stir in 1 tsp garlic powder and cook for 30 seconds until fragrant. Add 1 tsp cumin and cook for another 30 seconds.
3. 3. Add 1 cup red lentils, 2 cups vegetable broth, and 1 tbsp garam masala. Stir well, cover, and simmer for 15-20 minutes until the lentils are almost cooked but still slightly firm.
4. 4. Add 2 chopped tomatoes, 1 can (400 g) chickpeas (drained and rinsed), and salt and pepper to taste. Stir and cook uncovered for another 10-15 minutes until the tomatoes soften and the curry thickens. Add more vegetable broth if needed to achieve your desired consistency.
5. 5. Once the lentils and chickpeas are fully cooked, stir in 1/4 cup chopped coriander leaves. Adjust seasoning if necessary.
6. 6. Serve the curry hot over 1/2 cup cooked wild rice or alongside gluten-free flatbread.