Name: Coconut Chickpea and Green Lentil Curry
Total time: 25 min
Yield: 8 servings
Ingredients: 3 tbsp olive oil; 2 onions, finely diced; 5 cloves garlic, crushed; 1 tbsp ginger, minced; 2 cup green lentils, washed and drained; 2 tsp turmeric; 1 tsp cumin; 1 tsp chilli powder; 1/2 tsp cinnamon; 2 tsp salt; 4 cup vegetable broth; 2 can chickpeas, drained and rinsed; 1 can coconut milk; 1 1/2 cup water; 3 cup kale, chopped; 1/2 lemon, juiced; to taste chilli flakes

Estimate, per serving

Cal: 380
Protein: 16.5g
Carbs: 36g
Fat: 17.5g
Sodium: 1,100mg
Fiber: 10.5g

Ingredients

olive oil: 3 tbsp
onionsfinely diced: 2
garliccrushed: 5 cloves
gingerminced: 1 tbsp
green lentilswashed and drained: 2 cup
turmeric: 2 tsp
cumin: 1 tsp
chilli powder: 1 tsp
cinnamon: 1/2 tsp
salt: 2 tsp
vegetable broth: 4 cup
chickpeasdrained and rinsed: 2 can
coconut milk: 1 can
water: 1 1/2 cup
kalechopped: 3 cup
lemonjuiced: 1/2
chilli flakes: to taste

Method

01Dice onions, crush garlic, mince ginger.
02Set Instant Pot to sauté mode. Heat olive oil and cook onions, garlic, ginger until onions soften, about 5 minutes.5 min
03Add turmeric, cumin, chilli powder, cinnamon, salt, green lentils, and broth. Stir to combine.
04Close lid and pressure cook for 5 minutes. Allow 10-15 minutes for pressure to build.15 min
05Meanwhile, wash and chop kale into smaller pieces.
06Manually release pressure. Add chickpeas, coconut milk, and water. Stir to combine.
07Add kale and simmer on sauté mode with lid off for 10-15 minutes.12 min
08Taste and adjust spices. Add lemon juice. Serve with chilli flakes.

Fits

Vegan
Vegetarian
Pescatarian
Gluten-free
Dairy-free
Egg-free
Soy-free
Nut-free