Chickpea and Lentil Curry

This chickpea and lentil curry is the ultimate cosy comfort food. Coming together in just 30 minutes, this easy curry is the perfect wholesome weeknight dinner. Packed full of flavour and using simple pantry ingredients, this creamy plant-based curry is completely dairy free and vegan.

Course Main Course

Cuisine Indian-Inspired

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 348kcal

Author Sally

Equipment

cast iron dutch oven
GreenPan cookware set

Ingredients

1 tablespoon olive oil
1 medium onion finely chopped
1 green capsicum cut into chunks
3 cloves garlic crushed
1 tablespoon fresh ginger minced approx 2 inch piece
1 tablespoon curry powder
1 teaspoon ground cumin
¼ teaspoon ground chilli
1 400 gram can diced tomatoes
1 400 gram can chickpeas drained and rinsed
1 400 gram can brown lentils drained and rinsed
1 cup vegetable stock
1 400 ml can coconut milk
2 cups baby spinach
Salt & pepper to taste
Lime juice
Coriander to garnish

Instructions

Heat the olive oil in a large pan over medium-high heat. Add the chopped onion and diced capsicum. Sauté until the onion is soft and translucent, stirring occasionally.
Add the garlic, ginger, curry powder, ground cumin, and chilli powder to the pan. Continue to sauté for 1-2 minutes until fragrant, stirring constantly.
Pour in the tomatoes, chickpeas, lentils, vegetable stock, and coconut milk. Stir well to combine all ingredients.
Allow the curry to simmer gently for about 15 minutes, stirring occasionally, until slightly thickened and the lentils are tender.
Stir in the baby spinach leaves and a generous squeeze of lime juice. Season with salt and pepper to taste. Taste the curry and adjust the seasonings if needed.
Serve the chickpea and lentil curry over cooked basmati rice with fresh vegan naan on the side.
Optionally, garnish each serving with fresh coriander (cilantro) leaves and a dollop of vegan yoghurt.

Notes

Serving suggestion: serve with basmati rice and homemade vegan naan.

Nutrition