Chickpea and Lentil Curry Recipe

If you're looking for an easy and delicious pantry meal, try this Vegan Chickpea and Lentil Curry with Coconut Milk. It's a one-pot dish that is full of warming spices and rich coconut flavor.

👥 5 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

📝 Preparation Steps

Place the lentils in a fine-mesh sieve. Pick through the lentils to make sure there aren’t any tiny rocks. Then, rinse the lentils in cool water. Set aside to drain.

Next, in a large pot, heat the oil over medium heat. Add the onion and garlic and sauté for ⏱️ 3 minutes.

onion, chopped1

Add the lentils, curry powder, broth, and chopped tomatoes to the pot and turn the heat to high. Bring the mixture to a simmer, then reduce the heat to low, cover the pot with a lid, and let it simmer for ⏱️ 35 minutes. The lentils should absorb most of the moisture.

curry powder1 tablespoon

Once the cooking time is complete, remove the lid and stir in the coconut milk, chickpeas, and lime juice (optional). Let the curry come back to a simmer and then turn off the heat and serve immediately.

lime, juiced (optional, for serving)1

Nutrition Facts

calories

365 calories

fat Content

15.2 g

serving Size

1/5 of recipe

fiber Content

8.9 g

sugar Content

5.2 g

sodium Content

162.7 mg

protein Content

17.7 g

trans Fat Content

0 g

cholesterol Content

0 mg

carbohydrate Content

44.2 g

saturated Fat Content

9.4 g

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