Description
A hearty and comforting plant-based curry made with creamy chickpeas, tender lentils, warm spices, and a splash of fresh lemon juice for brightness.
Ingredients
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- 1 tablespoon coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup dried red lentils, rinsed
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (14 oz) can coconut milk
- 2 cups vegetable broth
- 1 (14 oz) can diced tomatoes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lemon
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat coconut oil in a large pot over medium heat. Add onion and sauté for 5 minutes until softened.
- Stir in garlic, ginger, curry powder, cumin, turmeric, and cayenne (if using). Cook for 1 minute until fragrant.
- Add lentils, chickpeas, coconut milk, vegetable broth, diced tomatoes, salt, and pepper. Stir to combine.
- Bring mixture to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until lentils are tender and curry thickens.
- Stir in lemon juice, taste, and adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro.
Notes
- For extra creaminess, blend a portion of the curry before adding lemon juice.
- This curry pairs well with rice, naan, or quinoa.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 7g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg