Curry in a Hurry

(serves 4)

I onion, finely chopped

1 teaspoon of cumin

3 garlic cloves, minced or 1 heaping teaspoon minced from a jar

1 tablespoon ginger, minced or 1 teaspoon ginger juice

1 ½ teaspoons turmeric

1 teaspoon coriander 

¼  to ¾ teaspoon cayenne pepper 

1 (14-ounce) can crushed tomatoes

1 (14-ounce) can unsweetened coconut milk

1 can or cooked chickpeas (drained)

1 cup lentils (cooked) 

Salt and black pepper to taste

1 teaspoon maple syrup 

Lime wedge

Cilantro, chopped 

1. Preheat pan and saute onion for a few minutes

2. Add garlic,  cumin, cayenne, corIander and ginger and stir for another minute.

3. Then add tomatoes, chickpeas, coconut milk  and lentils and cover for 10 minutes.

4. Remove from heat and add salt, maple syrup (if desired).

5. Serve with lime wedge, sprinkle with cilantro.

For fast and easy lentils, purchase cooked lentils  from Trader Joes or make a large batch in advance and freeze (that’s the Happy Carrot Way).