Description
This One Pot Lentil Chickpea Coconut Curry is quick and easy to make and great for a hearty vegan weeknight dinner! You can customize it and add as many veggies as you like, or just keep it simple with canned tomatoes and carrots. Serve with an extra side of veggies, rice or naan bread.
Ingredients
Scale
- 2 teaspoons extra virgin olive oil, or coconut oil
- 1/2 diced yellow onion
- 1 cup small diced carrot
- 2–3 cloves minced garlic
- 1 teaspoon freshly grated ginger
- 2 teaspoons yellow curry powder
- 3/4 teaspoons garam masala
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 (15 oz) can cooked lentils, rinsed and drained
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 (13.66 oz) can unsweetened coconut milk, full fat or lite
- Salt and black pepper, to taste
- Fresh lime juice and cilantro, if desired
- Optional sides: steamed veggies, rice, naan bread
Instructions
- Heat a large skillet over medium heat and add the olive oil, onion and carrots. Stir and cook until both are softened, about 5 minutes. Next, add in the garlic and gingerand cook for another 2-3 minutes.
- Add the spices to the veggies, mix together and cook for 30 seconds or so. Next, add in the can of tomatoes (you can drain some juice out or leave all of it), lentils and chickpeas. I like to cook this mixture together for just a couple minutes and then add the can of coconut milk. Season with salt and pepper and let simmer on low for about 10 minutes, stirring occasionally. You want the mixture to thicken up a little bit, while also allowing the flavors to develop.
- Once finished cooking, add a squeeze of fresh lime juice and a small handful of chopped cilantro to the curry. Serve with your favorite grain and veggies and enjoy!
Notes
You can use two cans of lentils or two cans of chickpeas instead of a can of each, if desired.
Leftovers are great for taking to lunch the next day!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner, Vegan
- Method: Stovetop
- Cuisine: Indian Inspired
