Description
This easy chickpea and lentil curry is a comforting, one-pot meal packed with Indian spices. It's a healthy, vegan recipe that's both hearty and delicious.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 brown onion, diced
- 3 large carrots (350g / 12 oz), peeled and chopped
- 4-5 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 2 tablespoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 cup dry brown lentils, washed
- 1 can (400g / 14 oz) diced tomatoes
- 2 cups vegetable stock
- 1 can (400ml / 14 oz) coconut milk
- 1 can (400g / 14 oz) chickpeas, rinsed
- 1 small head cauliflower (450g / 1lb), cut into small pieces
- Juice of half a lemon
Instructions
- Heat coconut oil in a large pot over medium heat. Add onion and carrots and sauté for 2 minutes until slightly softened.
- Stir in garlic, ginger, curry powder, garam masala, and salt. Cook for 1 minute, stirring frequently.
- Add lentils, diced tomatoes, vegetable stock, and coconut milk. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
- Add chickpeas and cauliflower. Continue to simmer for 10 minutes, or until the lentils are tender and the cauliflower is cooked through.
- Finish with a squeeze of lemon juice and serve hot.
Notes
- Store: Refrigerate leftovers in airtight containers for up to 5 days. For freezing, cool, transfer to freezer-safe containers, and freeze. Thaw in the fridge before reheating.
- Substitutes: Replace coconut milk with 1/3 cup of peanut or cashew butter mixed with 1 cup of water. If not vegan, use 1 3/4 cups of heavy cream or half-and-half instead.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 454
- Fat: 19.3g
- Saturated Fat: 12.5g
- Carbohydrates: 44.7g
- Fiber: 16.2g
- Protein: 18.6g