INFO
| Servings | 4 |
| Prep time | 30 minutes |
INGREDIENTS
| Basmati Rice (dry) | 100 grams |
| White Onion (small, diced) | 1/2 |
| Garlic (cloves, minced) | 4 |
| Curry Powder | 1 1/2 tbsps |
| Chickpeas (cooked) | 245 grams |
| Frozen Peas (thawed) | 160 grams |
| Vegetable Broth | 715 milliliters |
| Lentils (cooked) | 295 grams |
| Canned Coconut Milk | 80 milliliters |
| Sea Salt & Black Pepper | (to taste) |
Step 1
Cook the rice according to package directions.
Step 2
Meanwhile, in a separate pot, add the onion with a splash of water. Cook and stir over medium heat for about five minutes or until soft. Add the garlic and cook for another minute.
Step 3
Add the curry powder, cook, and stir for another minute. Add the chickpeas, green peas, and vegetable broth to the pot. Cover with a lid and let it simmer on low heat for about 10 minutes.
Step 4
Add the lentils and coconut milk, stir, and season with salt and pepper. Cover with a lid and let it simmer for another 10 minutes.
Step 5
Divide the rice and curry evenly between bowls and enjoy!
TIPS
LEFTOVERS
Refrigerate in an airtight container for up to three days.
SERVING SIZE
One serving is equal to approximately $11 / 4$ cups.
MORE FLAVOR
Add cumin, chili flakes, and/or lemon juice.
ADDITIONAL TOPPINGS
Top with cilantro or green onion.
NUTRITION PER SERVING
| Calories | 369 |
| Carbs | 63g |
| Fat | 6g |
| Protein | 18g |
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