A veggie packed curry made with a premade jarred sauce for simplify weeknight meals.
Carrot and Potato Chickpea Curry with Lentils
As much as I love to cook, I don’t have the time for as many from scratch meals these days and I’m leaning in on the premade jarred sauces. And you know what… I have no shame!
As a busy mom of four, I can take any hacks for simplifying mealtimes. I love this curry sauce for throwing together a quick weeknight curry.
If you wanted to save time, ditch the roasting of the veggies and just simmer them in the sauce for 20 minutes. You’ll want to add 2-3 cups of extra liquid (vegetable broth) to give the vegetables something to soak up, but just simmer and serve!
I’d love to hear some of your favorite convenience items you incorporate into your weekly meals!
Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:
Carrot and Potato Chickpea Curry with Lentils
Ingredients
- 3 whole carrots sliced diagonally into 1/4-inch pieces
- 1 pound potatoes medium-cubed (I like using New/baby potatoes)
- extra virgin olive oil
- 1 teaspoon garlic powder
- salt and pepper
- 2 cups dry brown lentils
- 1 12.5- ounce jar Maya Kaimal Madras Curry Simmer Sauce
- 1 15- ounce can of chickpeas drained and rinsed
- 1 cup frozen peas
- chopped cilantro to garnish
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and lay out the carrots and potatoes. Drizzle with olive oil and season with garlic powder, salt, and pepper. Roast in the oven for 30-40 minutes or until potatoes and carrots are fork tender, tossing every 10 minutes to reduce burning.
- While vegetables roast, cook the lentils according to package directions. Also, pour the curry sauce into a large, wide skillet over medium-high heat and bring to a simmer. Once simmering, add in the chickpeas and peas and let cook for 5 minutes. Turn off the heat.
- Once vegetables and lentils are done cooking, add the vegetables to the pot with the chickpeas, stir well, and bring back up to medium-high heat and let simmer for 3-5 more minutes. Turn off heat, garnish with cilantro and serve over the cooked lentils.
comments