Red Thai lentil and chickpea Curry

Stephania Mitsides

Blogger

Preparation Time:

45 min

Cooking Time:

25 min

Portion(s):

4 servings
Category:Rice & Pulses | Vegetarian

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Large Chickpeas
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Image Size:L (8256 x 5504), FX
17-May-21 15:46:47.28
Time Zone and Date:UTC+2, DST:ON
Lossless Compressed RAW (12-bit)
Artist:Louca Studios     Tel.0035722450015
Copyright:Louca Photographic Studios Ltd  
Nikon D850
Lens:85mm f/1.8D
Focal Length:85mm
Focus Mode:AF-S
AF-Area Mode:Pinpoint
VR:
AF Fine Tune:OFF
Aperture:f/10
Shutter Speed:1/125s
Exposure Mode:Manual
Exposure Comp.:0EV
Exposure Tuning:
Metering:Matrix
ISO Sensitivity:ISO 125
Device:
White Balance:Preset manual d-3, 0, 0
Color Space:Adobe RGB
High ISO NR:OFF
Long Exposure NR:OFF
Active D-Lighting:OFF
Vignette Control:Normal
Auto Distortion Control:ON
Picture Control:Studio 
Base:[A] AUTO
Quick Adjust:-
Sharpening:A+1.00
Clarity:A+1.00
Contrast:A-2.00
Brightness:
Saturation:Auto
Hue:
Filter Effects:
Toning:
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Color Mode:
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Large Lentils

Ingredients

  • ⅓ cup Mitsides Lentils
  • ⅓ cup Mitsides Large Chickpeas
  • 1 onion, chopped
  • 3 Tbsp coconut oil
  • ½ cup red Thai curry paste
  • 1 can coconut cream
  • 1 can coconut milk
  • 2 Tbsp raw tahini
  • 2 Tbsp maple syrup
  • 2 Tbsp lime juice
  • 2 Tbsp fish sauce
  • ½ tsp sugar
  • 1 sweet potato, cut in cubes
  • 1 eggplant, cut in cubes
  • 10 cherry tomatoes, cut in half
  • Small hand full chopped coriander
  • 10-15 basil leaves

Method

Soak the chickpeas in water for a few hours. Cook in boiling water for 45 minutes or until cooked. In the meantime, in a separate pan with boiling water add the lentils and cook for 15 minutes or until cooked. Drain and set aside. Heat a large pot over medium heat and add the coconut oil. Sauté the onion until soft, then add the red Thai curry paste, eggplant and sweet potato and cook for a few more minutes. Add the coconut cream, coconut milk, tahini, maple syrup, lime juice, sugar and fish sauce. Simmer for 15 minutes until thick and creamy. Then add the tomatoes. Once the vegetables are soft, add the cooked lentils and chickpeas and stir through the curry. Serve with fresh coriander and basil leaves and Mitsides basmati rice.

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