Ingredients for 4 people:

• 1 can chickpeas (about 400 g);
• 1 can diced tomatoes pulp (400 g);
• 1 can coconut milk (about 400 ml);
• 1 cup lentils;
• 2 onions;
• 2 carrots;
• 2 tablespoons curry paste;
• Oil;
• Salt;
• 1 bunch cilantro (optional).

Preparation:

1. Peel and chop the onions. Peel and cut the carrots into small cubes.
2. In a fry pan, heat a little oil. Fry the onions for 5 minutes.
3. Add the curry paste and carrots. Stir and cook for 5 minutes.
4. Add tomatoes, coconut milk and a glass of water. Add the drained chickpeas and lentils. Add salt and leave to simmer without lid, with average fire, during 20 minutes.
5. Serve with fresh coriander and basmati rice.