Recipe: Chickpea Lentil Curry

Well well well… here we are with a recipe that Haris LOVES… and has worked to perfect over the last few months. And well let’s just put it this way, when I made it with extra love he said it was the best curry he’s ever had. I mean it… ask him. Try this out!!


  • 1 large can of chickpeas
  • 1 large yellow onion
  • 3 medium tomatoes
  • 1 bag baby spinach
  • 1 cup heavy cream
  • 3/4 lentils (dry)
  • 1/4 cup sugar
  • salt
  • olive oil
  • 2 tbsp ground chili
  • 2 tbsp cumen
  • 2 tbsp tumeric
  • 2 tbsp garam masala
  • 2 tbsp curry powder
  • 2 tbsp ground mustard seeds

Step 1: Cook lentils in a rice cooker (or in a pot if you don’t have one).

Step Two: Chop onions, tomatoes and spinach. Mix the spices in a bowl and set aside.

Step 3: Heat olive oil in a deep pot.

Step 4: Add onions and tomatoes and let simmer and soften for ten minutes.

Step 5: Drain and rinse chickpeas; fill now empty chickpea can with water (set aside).

Step 6: Add the spices to the pot.

Step 7: Add chickpeas and water to the pot.

Step 8: Let simmer for 5 minutes. While it is simmering drain the lentils.

Step 9: Add lentils and chopped spinach to the pot.

Step 10: Add sugar and heavy cream to the pot

Step 10: Let simmer for 10 minutes.

Step 11: Make some rice and serve the rice and curry together in a bowl!

Step 12: ENJOY!


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