Indian Inspired Chickpea and Lentil Curry
A delicious and heart-healthy Indian-inspired dish packed with soluble fiber, plant-based proteins, and healthy fats, perfect for lowering high cholesterol levels.
Ingredients
- 1 cup dried chickpeas, soaked overnight
- 1/2 cup dried lentils
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp cayenne pepper
- 1 can (400g) diced tomatoes
- 1 can (400ml) coconut milk
- 1 tbsp coconut oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
In a large pot, heat coconut oil over medium heat. Add the onions, garlic, and ginger and sauté until fragrant.
Add the cumin, coriander, turmeric, and cayenne pepper. Stir well to coat the onions and spices.
Add the soaked chickpeas, lentils, diced tomatoes, and coconut milk. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the chickpeas and lentils are tender.
Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 15 |
| Carbs (g) | 45 |
| Fiber (g) | 12 |
| Sugar (g) | 6 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 600 |
| Cholesterol | 0 |