This sugar snap pea recipe is tasty and simple.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons olive oil
- 1 large white onion, chopped
- ½ cup dry lentils
- 2 cloves garlic, minced
- 3 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 pinch cayenne pepper
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 (8 ounce) can kidney beans, drained and rinsed
- ½ cup raisins
- salt and pepper to taste
Instructions
- Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.
Reviews
Made as written and found it very filling and comforting. Love the raisins.
Love the taste. Only problem is that there is not enough liquid to cook the lentils, i think it was left out ot the recipe. I add either water or stock.
I originally made this exactly as written while vacationing in a time-share in St. Kitts. Since then it’s been on my regular rotation. It is great as written, but when I’m home I like to use fresh chopped ginger and hot pepper instead of cayenne (about a TBSP of each). I also add a can of coconut milk. It’s a very forgiving recipe – when I don’t have the exact mix of beans, I can easily just adjust – no red beans in the pantry? just double the amount of lentils. It always tastes amazing!
Loved this. Nice amount of heat. Will make again.
I used dried cherries and those work very well with the flavors of this dish! I used only 1 tablespoon of curry for a war,
Followed the advice of cooking the lentils separately first. No other changes. Came out great. very filling. My 1 and 4 year olds ate their whole bowls with no complaints!
Excellent recipe, and forgiving.
I followed the steps. It is wonderful. As a vegetarian, choices tend to be limited. I highly recommend this for curry lovers.
Not having the quick cooking lentils, I soaked the lentils in water for an hour, while I got other things ready. Then I cooked the lentils in a cup of vegetable broth about 15 minutes until it absorbed all the broth. Then I made it as written and it was delicious! It might be a little too much curry for some, so if you like your curry mild, cut back a bit. Update: I took this to a vegetarian friend who was sick an she loved it!
Even though I did a couple of minor tweaks, I followed the basic recipe and feel that I can give it a 5 star rating. Changes that I made: pre-cooked the lentils and raisins in about 1 1/2 cups of water for about 20 mins. While that was cooking, I continued with the rest of the recipe. I used ghee to cook the onion, added a little extra cumin than the recipe states and only one 15 oz can of diced tomatoes. Substituted white kidney beans for the red (one full can). Added the lentil and raisin mixture to the rest of the pot including all the liquid. Added himalyan salt and black pepper to taste. Covered and let it simmer for about 45 – 60 mins, stirring occasionally. At the end of the simmering, I added about 3/4 cup coconut milk. My house smells amazing and from the little bit of sampling I did while it was cooking, it tastes amazing too!
My whole family loves it! Best and easiest curry to make. Thanks Michelle.
I make this recipe exactly as it is several times over every winter…for a few years. It is so delicious!!!
was very easy recipe to follow and came out just right. the only thing i noticed in the ingredients it didn’t show any onion.. I did however add it in my dish and was great.
Thank for sharing the recipe.
Love this and the many variations I have completed (adjusted for what’s on hand) and yes, soften the lentils first.
Doubled the raisins, and used golden raisins instead of regular ones. It was very delicious. I served it to a picky vegan friend of mine, and she loved it too.
Very good, but could use some tweaking. Making your own curry blend would add a fantastic dimension to the meal as the quality of your spice blend will make or break the dish. I also like a spicier curry, this was very mild and I ended up jazzing it up with red pepper flakes and extra cayenne.
This is excellent and so easy to make! I added more canned tomatoes, beans and I also added coconut milk. I’m not a chef, so to all struggling cooks out there….this is for you!!!!!
I LOVE this recipe! It will now be a staple in our home! It’s so ridiculously easy! Changes I made: I used one can of crushed tomoatoes (about 14 oz insead of 28) and used fire-roasted crushed tomatoes instead of plain. I added about two cups of vegetable broth and one can coconut milk. I also added a tbsp of ground coriander seed. And a pinch of red pepper flakes. It was UH-MA-ZING! YUM YUM YUM. Oh, I didn’t pre-cook the lentils, and had no issues.
Fantastic! This was my first time using curry in a dish, and it was a big hit. I went easy on the black pepper because I didn’t want it to be too spicy, but next time I’ll be more generous … and maybe add some cinnamon!
This is really good. Don’t leave out the raisins…you’ll regret it.