On their first day of their Royal Tour of India, William and Kate were treated to a lunch of grilled vegetable kabobs and a lentil curry. As soon as I read that, I was instantly, mercilessly craving something curry-ish. After a long day of tweets, blog posts, e-mails, comments, and research, I wanted to throw together a quick curry dish that would hit the spot.
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I love how healthy and nourishing this ended up being, although it was really a thrown-together-without-a-lot-of-thought kind of thing. My lovely Twitter friend, Dawn, asked for the recipe and I am happy to oblige!
- 1 can of chickpeas, drained and rinsed
- 1 red pepper, roughly chopped
- 1 tomato, roughly chopped
- Handful of shredded carrots
- 1/2 cup lentils, cooked
- 2 garlic cloves, minced
- 3-4 tablespoons tomato paste
- Cayenne pepper
- In a mixing bowl, combine the tomato paste, garlic, a good glug of olive oil, and the spices to your taste. Let this sit for a bit while you cook the vegetables.
- With a little olive oil in a large pot, add the red pepper and soften for 2-3 minutes, then add the tomato. Cook, stirring occasionally, until everything is soft and juicy.
- Stir in the carrots and let soften for about a minute. Add the lentils and chickpeas. Stir until everything is evenly distributed.
- Pour the sauce from the mixing bowl over the vegetables in the pot. Stir until everything is coated. If it isn’t “saucy” enough, you can add a bit more tomato paste or even a little yogurt/cream cheese.
- Let the sauce come to a gentle simmer for few minutes. Serve over your favorite grain, such as brown rice, quinoa, or on its own in a big, comforting bowl!
- I keep a bag of shredded carrots in the fridge and add them to dishes by the handful throughout the week. Pastas, salads, stir fries, and even smoothies. A great way to add a little extra healthiness to your meals.
- If you have a curry blend in your pantry, you can use that instead of all the spices. Easy!
- This dish, as are all my favorite recipes, is extremely versatile. Next time, I might add spinach, a dollop of yogurt, potatoes, or maybe I’ll pick up some paneer to add to it!