Chicory & Lentil Curry

This chicory and lentil curry is a hearty and flavorful dish that's perfect for a weeknight meal. The chicory adds a slightly bitter flavor that balances out the sweetness of the lentils and coconut milk. The curry is also packed with spices, giving it a warm and inviting flavor. Serve it with rice or naan for a complete meal.

This recipe was inspired by a trip I took to India a few years ago. I was traveling with a group of friends, and we were all looking for a hearty and flavorful dish that we could make in our hostel kitchen. We ended up finding a recipe for chicory and lentil curry, and it was so good that we made it several times during our trip. The curry was so popular with my friends that I decided to share it with you today.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 bunch chicory, chopped
• 1 cup lentils, picked over and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 (14-ounce) can coconut milk

Instructions

1. In a large pot or Dutch oven, heat a little olive oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, ginger, cumin, coriander, and turmeric and cook for 1 minute more.
4. Add the lentils, chicory, and coconut milk to the pot and bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until the lentils are tender.
6. Serve hot with rice or naan.

Why It Works

• The chicory adds a slightly bitter flavor that balances out the sweetness of the lentils and coconut milk.
• The curry is also packed with spices, giving it a warm and inviting flavor.
• The lentils are a good source of protein and fiber.
• The coconut milk adds a creamy texture to the curry.
• The curry is easy to make and can be tailored to your own taste preferences.