Food recipes

Chickpea curry with red lentils in milk

Ingredients for 4 persons :

  • 40 cl of whole milk
  • 300 g canned chickpeas
  • 200 g red lentils
  • 1 leek white
  • 20 peas eggplants (Asian grocery stores)
  • 1 carrot
  • 1 yellow onion
  • 1 stalk of celery
  • 2 cloves garlic
  • 4 sprigs of fresh coriander
  • 1 C. strong curry
  • 2 combawa lemon leaves
  • 1 fresh chilli
  • 1 drizzle of peanut oil
  • Fine salt and freshly ground pepper

Preparation: 30 minutes -Cooking: 40 minutes


Small dice the leek, yellow onion, carrot and celery stalk. In a casserole dish, with peanut oil, sweat the diced vegetables and chopped garlic. Stir in the drained chickpeas, peas eggplant and red lentils.

Cover with milk and top up with water if necessary, add the chilli and the kaffir lime leaves. Leave to cook for about twenty minutes over low heat. Add the curry. Season with salt and pepper and continue cooking for about fifteen minutes.

The + of milk

Triple asset of milk for this curry, it brings a smooth texture to this long simmered dish, its taste goes perfectly with legumes and finally, the milk attenuates the heat of the chilli and the curry without camouflaging it!

Recipe: Sonia Ezgulian - Photo: E.Auger

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