Red Lentil & Chickpea Curry

Makes: 6 portions Freezes well

Ingredients

1 onion, diced
2 cloves garlic, minced
1 cup dry red lentils, rinsed well
1 x 400g (15 oz) can chickpeas, drained and rinsed
480ml (2 cups) vegetable (or chicken) broth
1 tablespoon curry powder
1/8 teaspoon cayenne pepper (optional, if you want some extra spiciness)
1 x 400 ml (13.5 oz) can coconut milk

Directions

In a large pot, sautée the onions until golden, adding the garlic for the last 1-2 min of frying. Then add in the lentils, chickpeas, spices and broth. Simmer for 10 minutes. Add in the coconut milk and simmer for another 10 minutes or until the lentils are tender to your liking. Season to taste.

My Notes

I doubled the garlic, and used 1/8 teaspoon of Kashmiri chili powder instead of cayenne. I also added in some stuff I had in the house:
500 grams carrots, chopped
1.5 bell peppers (red/yellow/orange), chopped
125 grams chestnut mushrooms, quartered
1 cup caramelised onions that I had in the freezer

Ideas for next time: 1 cup of frozen peas could also be added for the final 10 minutes of simmer time.