Method:

• In a large pot or Dutch oven, heat the coconut oil over medium heat. Once melted, add the finely chopped onion and sauté for 3-4 minutes until it becomes translucent. Next, add the minced garlic and ginger, stirring continuously for about 1 minute until fragrant.
• Stir in the tomato paste, garam masala, ground cumin, turmeric, curry powder, and hot chili powder or flakes. Cook for another 1-2 minutes, allowing the spices to toast slightly and release their aromatic flavors.
• Add the canned chickpeas and brown lentils to the pot, along with the vegetable broth. Stir everything together until well combined and bring to a gentle simmer.
• Once simmering, pour in the full-fat coconut cream. Stir well to incorporate and let the curry cook for about 10-15 minutes, allowing the flavors to meld together. If the curry becomes too thick, feel free to add a bit more vegetable broth.
• Taste your Lentil Chickpea Curry and season with salt and pepper as needed. If you like a kick, you can add more chili powder or flakes at this stage.
• Spoon your delicious curry into bowls. It pairs wonderfully with cooked rice, quinoa, or warm naan bread. Don’t forget to garnish with fresh cilantro for an added pop of flavor!