Coriander and Chickpea Lentil Curry

This easy-to-make vegetarian recipe is packed with flavor, thanks to a blend of spices including coriander, cumin, and red pepper flakes. The coconut oil adds a touch of richness, while the chickpeas and lentils provide plenty of protein and fiber. Serve over rice or quinoa for a complete meal.

This recipe was inspired by a trip to India, where I was first introduced to the vibrant flavors of Indian cuisine. I was particularly impressed by the use of spices, which are used to create a complex and flavorful curry. I wanted to recreate this experience at home, so I experimented with different combinations of spices until I came up with this recipe. This curry is a great way to show off the flavors of Indian cuisine, and it's also a healthy and satisfying meal.

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 (14 ounce) can lentils, drained and rinsed

Instructions

1. Heat the coconut oil in a large skillet over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for 1 minute more.
4. Stir in the coriander, cumin, and red pepper flakes.
5. Add the chickpeas and lentils and cook until heated through, about 5 minutes.
6. Season with salt and pepper to taste.
7. Serve over rice or quinoa.

Why It Works

• The combination of spices creates a complex and flavorful curry.
• The coconut oil adds a touch of richness.
• The chickpeas and lentils provide plenty of protein and fiber.
• This curry is easy to make and can be tailored to your own taste preferences.