Garbanzo & Lentil Coconut Curry &



  • 1 medium yellow onion, diced
  • 2 tbsp vegetable oil
  • 1/2 cup mild Indian curry paste
  • 1 can (14.5 oz) diced tomatoes
  • 2 cans (14-15 oz) coconut milk
  • 2 tbsp sugar
  • 1 tsp sea salt
  • 6 cups Path of Life Pulse Mélange
  • Cilantro leaves and hot cooked basmati rice (optional)



  1. Combine onion and oil in a medium saucepot. Cook over medium heat 4-6 minutes or until onion is translucent. Stir in curry paste and cook an additional 1-2 minutes or until fragrant.
  2. Add tomatoes, sugar and salt. Whisk in coconut milk. Bring to a simmer and cook 8-10 minutes or until slightly thickened.
  3. Stir in Pulse Mélange. Return to a simmer and cook 10 minutes. Serve immediately with cilantro leaves and hot cooked basmati rice, if desired.

Feeds: 8 cups (8 servings)