Prep: 15 mins | Cook: 40 mins | Total: 55 mins
Serves: 4
Total Carbs: 60g (approx.)
Total Calories: 350 (approx.)
Ingredients
- 1 tablespoon olive oil or coconut oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 200g mushrooms, sliced
- 1 cup red lentils, rinsed and drained
- 1 can (400g) chickpeas, drained and rinsed
- 1 can (400g) diced tomatoes
- 400ml coconut milk
- 2 cups vegetable broth
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup fresh cilantro, chopped (optional)
- 1 tablespoon lemon juice (optional)
Instructions
- In a large pot, heat the olive oil or coconut oil over medium heat. Add the cumin seeds and mustard seeds. Cook until they start to sizzle and pop, about 1 minute.
- Add the chopped onion to the pot and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- Stir in the turmeric powder, ground coriander, ground cumin, and paprika. Cook for another 1-2 minutes, allowing the spices to release their aroma.
- Add the sliced mushrooms to the pot and cook until they begin to soften, about 5 minutes.
- Stir in the red lentils, diced tomatoes, coconut milk, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the lentils are tender.
- Add the drained and rinsed chickpeas to the pot. Continue to cook for another 10 minutes, allowing the flavours to meld together.
- Season with salt and freshly ground black pepper to taste. If desired, stir in the fresh cilantro and lemon juice for added freshness and flavour.
- Ladle the Mushroom Lentil Curry into bowls and serve hot. This dish pairs well with rice, naan, or your favourite flatbread.
This recipe is:
- Gluten-free
- Vegetarian
- Vegan
- Contains no nuts
