Vegan Lentil and Chickpea Curry Recipe
Darling, this vegan lentil and chickpea curry recipe is hearty, spicy, and more dependable than your Wi-Fi during a Netflix binge.
Creamy lentils meet nutty chickpeas, creating a plant-powered duo sassier than your bestie on a bottomless mimosa brunch.
It’s rich, comforting, and quick enough to make you feel like a domestic goddess without actually trying too hard.
The fragrant spices swirl into bold flavors hotter than your ex’s latest rebound.
So grab your pot, stir confidently, and serve curry that delivers cozy vibes with unapologetic flair.
Vegan Lentil and Chickpea Curry Recipe
Vegan lentil and chickpea curry blends protein-rich legumes, coconut milk, and warming spices into a satisfying main dish.
Ingredients
- Red lentils – 1 cup rinsed
- Chickpeas – 1 can 15 oz, drained and rinsed
- Coconut milk – 1 cup
- Onion – 1 medium diced
- Garlic – 3 cloves minced
- Ginger – 1 tbsp grated
- Tomato paste – 2 tbsp
- Crushed tomatoes – 1 cup
- Vegetable broth – 2 ½ cups
- Olive oil – 2 tbsp
- Curry powder – 1 tbsp
- Ground cumin – 1 tsp
- Turmeric – 1 tsp
- Chili powder – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – 2 tbsp chopped
Instructions
- Heat olive oil in a pot over medium heat.
- Sauté onion, garlic, and ginger until golden, about 3 minutes.
- Stir in curry powder, cumin, turmeric, and chili powder; cook 1 minute.
- Add tomato paste, crushed tomatoes, and broth; mix well.
- Stir in lentils and chickpeas; bring to a boil.
- Lower heat, cover, and simmer 20 minutes until lentils soften.
- Stir in coconut milk, salt, and pepper; cook 5 minutes more.
- Garnish with cilantro and serve with rice or naan.
Notes
Nutritional Values (per serving)
- Calories: 355
- Total Fat: 13 g
- Saturated Fat: 6 g
- Carbohydrates: 45 g
- Fiber: 13 g
- Protein: 17 g
Vitamins & Minerals (per serving)
- Vitamin A: 12%
- Vitamin C: 16%
- Iron: 29%
- Calcium: 9%
- Potassium: 20%
Additional Tips
- Add spinach in the last 5 minutes for greens.
- Use smoked paprika for extra depth.
- Serve with quinoa for a protein boost.
