comforting chickpea, butternut + lentil curry

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This curry is definitely one of my all time favorite recipes to make during the cooler months. It’s cozy, full of nourishing Moroccan-inspired spices and just so happens to be plant-based.

When I originally whipped this recipe up, my husband and I enjoyed it without any greens mixed in. Bojan is not a fan of cooked leafy greens–it’s a texture thing, he says–though he loves them raw. So I tend to add leafy greens to our meals in the form of salads or by pureeing them up into soups. Sometimes when I’m heating up curry or stew leftovers for myself, I’ll stir some cooked greens in, and that’s what I did when I made this curry yesterday. Chopped, frozen spinach and green peas – which I allowed to thaw directly in the curry as I heated it on the stove top, is a great addition and a no-fuss way to make lunch or dinner a little more nutritious.

Originally I was inspired to create this recipe because of my travels where I experienced the most delicious, fresh flavors — and this recipe is exactly that. Seasonal, easy and absolutely delicious. I even used some of my favorite ingredients: lentils, butternut squash, garlic, cumin, turmeric, and cayenne.

To make this hearty curry; in a large saucepan saute the onion, garlic, ginger, chili and the spices in olive oil until fragrant. Add the butternut, chopped tomatoes and coconut milk. Let it cook and simmer for about twenty minutes, until the butternut softens. Once the butternut has softened, add the chickpeas, lentils, spinach and green peas, and cook for another five minutes. The butternut should be tender and the sauce should be reduced. Serve with rice or warm chapati – either way you will be going back for seconds.

moroccan chickpea, butternut + lentil curry

  • serves serves four persons
  • prep time five minutes
  • total time thirty minutes

ingredients

  • one onion, finely chopped
  • two cloves of garlic, minced
  • one tablespoon of ginger, grated
  • one finely chopped red chili
  • one teaspoon of ground cumin
  • one teaspoon of ground turmeric
  • half a teaspoon of cayenne pepper
  • two tablespoons of olive oil
  • five hundred grams of butternut, chopped into chunks
  • four hundred grams of chopped tomatoes
  • four hundred milliliters of coconut milk
  • four hundred grams of brown lentils
  • four hundred grams of chickpeas
  • half a cup of green peas and spinach
  • one bunch of coriander
  • half a lemon, juiced

instructions

  1. In a large saucepan on medium to high heat, saute the onion, garlic, ginger, chili and the spices in the olive oil until fragrant.

  2. Add the butternut, chopped tomatoes and coconut milk. Let it cook and simmer for about twenty minutes, until the butternut softens.

  3. Once the butternut has softened, add the chickpeas, lentils, spinach and green peas, and cook for another five minutes. The butternut should be tender and the sauce should be reduced.

  4. Serve with fresh coriander, lemon juice and either warm chapati or rice.

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