Lentil and Chickpea Curry with Almond Milk

Ingredients

• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Ginger1 slice (3 g)
• Tomato1 count (130 g)
• Lentils3/4 cup (150 g)
• Chickpeas3/4 cup (150 g)
• Almond Milk1/2 cup (120 ml)
• Curry1 teaspoon (2 g)
• Turmeric1/2 teaspoon (1 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked lentils and chickpeas.

2. 2

   Step 2

   Place a pan over high heat. Meanwhile, dice the onion and chop the garlic and ginger.

3. 3

   Step 3

   Once heated, add the oil, spread and add the onion, garlic, ginger and a pinch of salt. Stir-fry for 5 minutes over medium heat.

4. 4

   Step 4

   At the same time, dice the tomato.

5. 5

   Step 5

   Add the curry and turmeric. Optional: Add a pinch of cumin.

6. 6

   Step 6

   Next, add the diced tomato and the drained lentils and chickpeas. Stir in and add the almond milk. Turn up the heat until boiling and then cover.

7. 7

   Step 7

   Let simmer for 15 minutes while stirring occasionally. Add water if required.

8. 8

   Step 8

   Salt and pepper to taste. Optional: Add lemon juice and top with chopped cilantro.

9. 9

   Step 9

   Serve on a plate and enjoy.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lentil and Chickpea Curry with Almond Milk can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.