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–+ servings
Chickpea and Lentil Curry

Creamy Chickpea and Lentil Curry That Will Wow Your Taste Buds

This Chickpea and Lentil Curry is a quick, vegan, and gluten-free meal bursting with flavor and nutrients.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • ⅛ cup Water Added for cooking the onions; substitute with vegetable broth for a richer flavor.
  • 1 medium Onion Finely diced; yellow or white onions work best.
  • 1 can Chickpeas Canned for convenience.
  • 1 can Lentils Canned brown or green lentils are quick to use.
  • 2 cloves Garlic Crushed; adjust based on taste preference.
  • 1 cube Vegetable Bouillon Enhances flavor; can be replaced with vegetable stock.
  • 1 can Coconut Milk/Cream Use full-fat for a rich taste or low-fat for a lighter option.
  • 1 cup Tomato Puree (Passata) Adds thickness and acidity; fresh tomatoes can be used if simmered down first.
For the Spices
  • 1 teaspoon Ground Ginger Infuses warmth into the dish.
  • 1 teaspoon Ground Cumin Essential for depth of flavor.
  • 1 teaspoon Ground Coriander Adds brightness and a citrus-like flavor.
  • 1 teaspoon Ground Turmeric Provides a warm hue and health benefits.
  • 1 teaspoon Ground Paprika For mild flavor and appealing color.
  • ¼ teaspoon Cayenne Pepper Add to taste for those who love a kick.
For the Extras
  • 2 cups Spinach Optional for added nutrients and color.
  • ¼ cup Cilantro Fresh herb for garnish.
  • 1 tablespoon Maple Syrup/Coconut Sugar A light touch of sweetness to balance the spices.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat ⅛ cup of water over medium heat. Add the finely diced onions and sauté for about 5 minutes until they become translucent and fragrant.
  2. Stir in the crushed garlic along with all the spices: ground ginger, cumin, coriander, turmeric, paprika, and cayenne pepper. Cook for another minute.
  3. Add the tomato puree, canned chickpeas, canned lentils, a drizzle of maple syrup, and vegetable bouillon into the pot. Pour in the coconut milk and mix everything well.
  4. Bring the mixture to a gentle simmer over medium heat. Cover the pot and let it cook for 10 minutes, stirring occasionally.
  5. If using greens, toss in the spinach (or other leafy greens) during the final 2 minutes of cooking.
  6. Ladle the curry into bowls and serve hot over brown basmati rice or alongside flatbreads. Garnish generously with freshly chopped cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 2500IUVitamin C: 15mgCalcium: 50mgIron: 4mg

Notes

This Chickpea and Lentil Curry is not just a meal; it’s a celebration of flavors that come together beautifully!

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