Description
A creamy, comforting vegan curry packed with chickpeas, lentils and coconut milk—full of flavor and naturally gluten‑free.
Ingredients
Scale
- 1 Tbsp coconut oil (or another neutral oil)
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1 Tbsp fresh ginger, grated
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ¼‑½ tsp cayenne pepper (adjust heat preference)
- 1 tsp paprika
- 1 tsp salt (adjust to taste)
- 1 (14 oz / ≈ 400 ml) can diced tomatoes (with juice)
- 1 (14 oz / ≈ 400 ml) can full‑fat coconut milk
- 1 cup dried red or yellow lentils, rinsed (or 1 can pre‑cooked lentils, drained)
- 1 (15 oz / ≈ 425 g) can chickpeas, drained and rinsed
- ½ cup vegetable broth (or water) if needed to adjust consistency
- Fresh cilantro or basil, chopped (for garnish)
- Juice of ½ lime (optional, to finish)
Instructions
- In a large pot or deep skillet, heat the coconut oil over medium heat.
- Add the diced onion and sauté until soft and translucent, about 4‑5 minutes.
- Add the garlic and grated ginger; cook for about 1 minute until fragrant.
- Stir in the spices: cumin, coriander, turmeric, paprika, cayenne and salt. Cook for 30–60 seconds until the spices are fragrant.
- Add the diced tomatoes (with juices) and bring to a simmer.
- Stir in the lentils and coconut milk. Bring the mixture to a gentle boil, then reduce heat to low and cover partially. Simmer for about 15‑20 minutes (if using dried lentils) or until the lentils are tender and the sauce has thickened.
- Add the chickpeas and simmer for a further 5–10 minutes, allowing the chickpeas to warm through and flavors to meld.
- If the curry becomes too thick, stir in the vegetable broth or water a little at a time until your desired consistency is reached.
- Remove from heat, stir in the lime juice (if using), garnish with chopped cilantro or basil, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 25‑30 minutes
- Category: Dinner
Nutrition
- Calories: ≈ 350‑400 kcal
- Sugar: ≈ 6‑8 g
- Sodium: ≈ 500‑650 mg
- Saturated Fat: ≈ 10‑12 g
- Unsaturated Fat: ≈ 4‑6 g
- Fiber: ≈ 10‑12