Fruity lentil curry

Ingredients for 4 servings:

• 2 onions
• 2 cloves garlic
• 1 piece(s) ginger (thumb-sized)
• 1 red chili pepper(s)
• 1 jar chutney of your choice (approx. 350 ml)
• 1 can coconut milk
• 1 tsp cinnamon powder
• 1 tsp cumin, ground
• 2 tsp curry powder
• 1 ½ cup(s) lentils, red
• 1 can chickpeas (300 g)
• n. B. Oil
• Sea salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with chickpeas

Finely chop the onions, garlic, and ginger. Slice the chili into rings. Heat the oil in a pan. Add the onions, garlic, ginger, and chili and sauté. When the onions are translucent, add the cinnamon, cumin, and curry powder and fry for a minute, stirring. Add the chutney and coconut milk and bring to a boil. Now add the lentils and simmer. Just before the lentils are cooked (I like them a little crunchy), add the rinsed chickpeas and bring back to a boil briefly, then season with salt. Serve with naan or rice. Raita also goes wonderfully with it.