Legumes in Curry Sauce

Selection of legumes (chickpeas, green lentils, peas and beans) in curry and onion sauce - delicious and healthy meal addition

  • AdditionsType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 6Serving/Unit


Chickpeas, 1 cup
Green lentils, 1 cup
Peas, 1 cup
Black-eyed pea, 1 cup
Canola oil, 1/4 cup
for frying
Onion, 1 large unit
Salt, 1/2 flat teaspoon
Curry powder, 1/2 flat teaspoon
Black pepper, 1/4 flat teaspoon
coarsely ground
Cumin powder, 1/2 flat teaspoon
Water, 2 cups


1. Mix all the soaked beans and wash well.
2. Fry the onion in oil until lightly golden, add the legumes, mix, add the spices and continue to mix.
3. Add only 1 cup of water, bring to a boil, lower the heat and cook while mixing occasionally.
4. Add water as needed until the legumes are ready.
5. Bon appetite (:
You can add parsley if you like.

Total time: 1-2 days

The cup size for legumes - a disposable cup. The spices in the recipe are according to personal taste. The preparation method also includes frying.

Nutritional Values Serving/Unit 100 Grams
Calories 412 cal 166 cal
Proteins 21 g 8 g
Carbohydrates 58 g 23 g
Fat 12 g 5 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Amona Boaron Recipe by Amona Boaron
Legumes in Curry Sauce
Healthy and nutritious legumes stew