Thai Chickpea and Lentil Curry
Thai Chickpea and Lentil Curry
40 Min(s)
15 Min(s) Prep
25 Min(s) Cook
Mix up the menu with Thai Chickpea and Lentil Curry. You may be surprised at how much you can shake things up with our Thai Chickpea and Lentil Curry.
What You Need
Select All
6 servings
Original recipe yields 6 servings
2 red peppers, chopped
1 onion, chopped
2 Tbsp. green curry paste
1 can (15.5 oz.) chickpeas (garbanzo beans), rinsed
1 can (14 oz.) lite coconut milk
1 cup vegetable broth
1/2 cup dry lentils, uncooked
1/4 cup chopped fresh cilantro
1/4 cup dry roasted peanuts, chopped
Let's Make It
1
Heat dressing in large nonstick skillet on medium heat. Add peppers and onions; cook 6 to 8 min. or until crisp-tender, stirring frequently.
2
Add curry paste; mix well. Add chickpeas, coconut milk, vegetable broth and lentils; stir. Bring to boil, stirring frequently. Cover; simmer on medium-low heat 25 min. or until lentils are tender, stirring occasionally. Remove from heat.
3
Stir in cilantro; sprinkle with nuts.
Kitchen Tips
Tip 1
Special Extra
For an extra kick of heat, drizzle with Sriracha sauce (hot chili sauce) before serving.
Nutrition
Calories
210
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 700mg
30%
Total Carbohydrates 23g
8%
Dietary Fiber 7g
25%
Sugars 5g
10%
Protein 8g
16%
Vitamin A
35%
Vitamin C
70%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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