Chickpea and Lentil Curry

This is a quick fool-proof vegetarian curry served on spinach and rice.  Enriched with cashew butter (as many korma are) this is a full protein satisfying meal.

1-1/2 cup Basmati rice

2 carrots, chopped

1 sweet yellow onion, diced

2 stalks baby celery, diced

1 tsp fennel seeds

1 tsp cumin seeds

2 Tbsp favorite curry powder

1/4 tsp cayenne pepper or to taste

2 cloves garlic, peeled and minced

1-inch fresh ginger, peeled and minced

1 can chickpeas, rinsed and drained

1 cup cooked beluga lentils (I used Simply Balanced - Target)

1 can whole coconut milk (I used Trader Joe’s coconut cream)

2 Tbsp creamy cashew (or peanut) butter

1 cup vegetable (or chicken) broth or as needed to achieve creamy consistency

6 cups fresh baby spinach leaves

Cook the Basmati rice according to package directions.  

Meanwhile, sauté the onion, carrot and celery in a dash of canola oil for about 10 minutes, until the veggies start to caramelize and emit a fine aroma.  

Add the fennel and cumin seeds along with the curry powder, cayenne, garlic and ginger.  Stir well and cook another 2-3 minutes.

Add the coconut milk, cashew butter and broth as needed to achieve a nice creamy consistency.  Allow to simmer on low, covered, for about 15-20 minutes to meld the flavors.

While the curry simmers, sauce the spinach in a dash of canola oil in a non-stick skillet.  Salt and pepper lightly to taste.

Place a quarter of the rice in each of four bowls.  Divide the spinach among the rice bowls.  Top generously with chickpea lentil curry.

Serves 4-6.

Cook's Note:  I used pre-cooked Beluga lentils which are fantastic, and I keep them on hand all the time.  If I need to, I freeze an opened pouch of them and that works just fine for curries and stews.  Always keep them on hand in the pantry/freezer.