Chickpea and lentil curry

Ingredients

• 240 ml Chickpeas, can, in water, drained and rinsed
• 240 ml Red lentils
• 100 g Canned tomatoes
• 70 g 1 small onion, wedged
• 2 clove Garlic cloves, crushed
• 240 ml Coconut milk, low-fat
• 2 tsp Curry powder

Method

1. Add the onion and garlic with the curry powder to a pan with a little bit of olive oil. Cook for 2 minutes, stirring constantly.
2. Add the tomatoes: Pour in the crushed tomatoes. Reduce the heat to low and simmer for about 10 minutes, or until the flavors are melded, stirring frequently.
3. Add the coconut milk, chickpeas, and lentils and cook for about 2 minutes more, or until warmed through.
4. You an serve it with a bit of cilantro and coconut milk on top.