A quick and easy curry, suitable for vegan and non alike. Very nice with fresh flatbreads or over rice.

Ingredients

• 1 can chickpeas
• 1 can lentils
• 1/2 can diced tomatoes
• 5 medium potatoes
• 2 tbs. lemon juice
• 2-3 tbs. curry powder, to taste

Directions

1. Microwave, bake, or boil the potatoes whole.
2. Meanwhile, drain and rinse the chickpeas and lentils.
3. Mix in a fry pan the chickpeas, lentils, tomatoes, lemon juice, and curry powder.
4. Heat.
5. Add the potatoes in when they are cooked.
6. Serve over rice (basmati is best) or with flatbreads.
7. Enjoy!
8. (serves 6-8, generally)

This recipe was submitted by Eaquae Legit on January 22, 2005.