One-Pot Beans and Lentils 电锅扁豆咖喱

To make sure we consume legumes/beans at least once a week, I have to find easy ways to weave them into our diet and meals. Other than depending on canned beans, I also try my best to include a variety of beans e.g. garbanzo beans/chickpeas, black beans.

Thereafter, cook a batch from any variety of beans, start to finish in one pot. Oh my god, I am such a sloth!

A sloth who wants to have healthy and nutritious meals, needs to work even harder to think of short-cuts and fuss-free cooking methods.

To elaborate further, let us calculate the time (and effort) to put this plate together.

Alright, a big batch of beans was cooked in advance for this meal. Before serving, the beans were re-heated (steamed) for 10 mins.

Time for reheating beans, 10 mins.
Time for hard-boiled eggs, 15 mins (or zero mins if hard-boiled eggs have been made in advance)
Time for steaming broccoli, 8 mins or less.
Time for making couscous, 8 mins or less (no burner required, just add boiling water, and let it seep)

And depending on how many burners you want to turn on, you can achieve everything, technically, in 15 minutes; or no more than 30 minutes for the plate of food above.

But of course, a day ago, this had to happen. Make the beans. And it is also not difficult, with a rice-cooker.

One-Pot Lentils and Chickpeas 电锅扁豆咖喱
1 can organic chickpeas
3/4 cup organic red lentils (Note: I pick the red variety as it cooks relatively faster compared to the other lentils), soak overnight, and rinse properly before use
1-2 tbsp curry powder
1 tsp garam masala (yay, I got it finally)
1tsp each, ground turmeric, ground cumin, ground coriander
1/2 tsp ground black pepper
2 bay leaves
1 medium onion, diced
3-5 cloves garlic, minced
1 red chili, finely sliced
20-25 organic cherry or grape tomates (or a can of diced tomatoes, but suggest to omit the tomato paste if using the canned tomtoes)
1tbsp tomato paste
Salt to taste

Directions: Add everything except salt to the rice cooker, turn on and cook. It will take about 45 mins or longer (but hands-off). Salt to taste after the curry is cooked.

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