This Lentil, Chickpea & Raisin curry is simple, nutritious and delicious. If you cheat and use tinned chickpeas & lentils it is exceptionally quick to make. It freezes well so make double and freeze some for another night or even better, save some for lunch tomorrow when all the flavours will have had time to develop even further. Serve with organic brown rice or cauliflower rice. If you pair with brown rice, you will be getting all your essential amino acids so you will get a complete protein meal
Chickpea Lentil and Raisin Curry
Very quick delicious curry with low calories but very tasty
Prep Time10 mins
Cook Time15 mins
Servings: 4
Calories: 285kcal
Ingredients
- 1 tbsp ghee
- 1 440g organic lentils or soak 1 cup dried lentils overnight (see blog on soaking legumes)
- 1 440g organic chickpeas or soak 1 cup dried chickpeas overnight (see blog on soaking legumes)
- 1 red chilli chopped
- 4 garlic cloves chopped
- 1 red onion chopped
- 1/2 cup organic raisins
Spices
- 1/2 tbsp mustard seeds or use 1 teaspoon mustard powder
- 1/2 tbsp coriander seeds or use 1 teaspoon ground coriander seeds
- 1/2 tbsp fennel seeds or use 1 teaspoon ground fennel seeds
- 1/2 tbsp cumin seeds or use 1 teaspoon ground cumin seeds
- 1 star anise
- 1/2 tbsp cloves or use 1 teaspoon ground cloves
- 1 400g can coconut milk
- 1/2 tbsp curry powder
Instructions
- Using a mortar & pestle or coffee grinder grind all spices
- Heat ghee in saucepan
- Add spices to pan and stir unti fragrant
- Add onion, garlic and chillli and fry until brown, add water if the spices are getting too sticky
- Add coconut milk, lentils and chickpeas and bring to the boil
- Turn down the heat and simmer for 10 mins
- Add raisins
- Cook for another 5-10 minutes, careful to ensure lentils and chickpeas are not mushy
- Serve with cauliflower rice
Notes
Nutritional Information is based on serving with 1/2 cup cauliflower rice per serve 
