Lentil Sprout and Chickpea Curry

Serve this quick, weeknight curry with rice, naan, or steamed cauliflower.

Serves 4 (serving size: about 1 ½ cups)

Ingredients

• 2 tbsp olive oil
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 can (14-oz) diced tomatoes
• 1 can (15-oz) coconut milk
• 1 can (15-oz) chickpeas, drained and rinsed
• 1 cup vegetable broth
• 2 cups lentil sprouts, loosely packed
• 1 tbsp fresh lime juice
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• ¼ cup fresh cilantro leaves

Directions

1. Heat a large pot over medium heat. Add heat olive oil; swirl to coat. Add ginger, garlic, and onion; sauté until onion softens, about 3-4 minutes.
2. Stir in curry, cumin, and turmeric; cook 1 minute, stirring frequently, or until fragrant.
3. Add tomatoes, coconut milk, chickpeas, and broth; stir to combine. Bring curry mixture to a simmer.
4. Fold in sprouts; cook 2 minutes or until sprouts are tender. Remove from heat.
5. Stir in lime juice, salt, and pepper. Top with cilantro leaves.