THAI CHICKPEA AND LENTIL CURRY

Thai Chickpea and Lentil Curry image

Mix up the menu with Thai Chickpea and Lentil Curry. You may be surprised at how much you can shake things up with our Thai Chickpea and Lentil Curry.

Provided by My Food and Family

Time 40m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
2 red peppers, chopped
1 onion, chopped
2 Tbsp. green curry paste
1 can (15.5 oz.) chickpeas (garbanzo beans), rinsed
1 can (14 oz.) lite coconut milk
1 cup vegetable broth
1/2 cup dry lentils, uncooked
1/4 cup chopped fresh cilantro
1/4 cup PLANTERS Dry Roasted Peanuts, chopped

Steps:

Heat dressing in large nonstick skillet on medium heat. Add peppers and onions; cook 6 to 8 min. or until crisp-tender, stirring frequently.
Add curry paste; mix well. Add chickpeas, coconut milk, vegetable broth and lentils; stir. Bring to boil, stirring frequently. Cover; simmer on medium-low heat 25 min. or until lentils are tender, stirring occasionally. Remove from heat.
Stir in cilantro; sprinkle with nuts.

Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 700 mg, Carbohydrate 23 g, Fiber 7 g, Sugar 5 g, Protein 8 g