Instructions

• Drain and rinse the 14 oz cans of chickpeas and brown lentils; set them aside to drain thoroughly.
• Peel and thinly slice the medium onion.
• Peel and mince the 2 garlic cloves.
• Peel and mince (or grate) the ginger to measure 1 tbsp.
• Open the 13.5 oz can of full‑fat coconut cream and stir or shake the can to recombine before using.
• Heat a large frying pan or wok over medium heat and add 2 tbsp coconut oil. Let the oil warm until shimmering.
• Add the sliced onion to the pan and sauté 4–5 minutes, until softened and translucent.
• Add the minced garlic and minced ginger to the pan and cook, stirring, for 1–2 minutes until fragrant.
• Add 1 tbsp garam masala, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp curry powder, and 1/4 tsp hot chili powder or flakes. Stir constantly and cook 1–2 minutes to bloom the spices.
• Stir in 2 tbsp tomato paste and 1 cup vegetable broth, scraping any browned bits from the pan so the paste is fully incorporated.
• Pour in the 13.5 oz coconut cream and stir until the sauce is smooth. Bring the mixture to a gentle simmer.
• Add the drained chickpeas and lentils, stir to combine, cover with a lid, and cook on medium heat for 5 minutes to heat through and allow flavors to meld.
• Remove the lid, taste, and season with salt and pepper to taste. Stir and serve.