Description
A hearty and protein-packed vegan chickpea and lentil curry made with coconut milk, tomatoes, and warming spices. Perfect for meal prep or a cozy one-pot dinner.
Ingredients
2 tsp neutral cooking oil
1 ½ tsp cumin seeds
5 garlic cloves, minced
1 Tbsp minced ginger
1 ½ tsp turmeric
1 tsp ground coriander (or 1 ½ tsp coriander seeds)
¾ tsp cayenne pepper
14 oz crushed tomatoes
Handful of cherry tomatoes, halved (optional)
1 (14 oz) can unsweetened coconut milk or nondairy milk
1 cup cooked chickpeas
1 cup cooked lentils (French, green, or Puy)
Salt and freshly ground black pepper, to taste
Drizzle of maple syrup, to taste
Fresh lime juice, to taste
¼ cup chopped fresh cilantro (optional)
Instructions
1. Heat the oil in a large saucepan over medium-high heat. Add cumin seeds and toast for 45 seconds.
2. Add garlic, ginger, turmeric, coriander, and cayenne. Stir for 2 minutes.
3. Add crushed tomatoes and cherry tomatoes, simmer for 10 minutes.
4. Stir in coconut milk, chickpeas, and lentils. Cook 2 minutes.
5. Season with salt, pepper, maple syrup, and lime juice. Garnish with cilantro.
Notes
Serve with rice or naan. Store in fridge up to 4 days or freeze up to 2 months.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: One Pot
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Chickpea and Lentil Curry, high protein curry, vegan meal prep, one pot dinner