Comforting Red Lentil + Chickpea Curry

Vegan, gluten-free, nut-free, soy-free

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Packed with protein and healthy spices, this vegan curry dish will energize you and keep you full for hours.

Yield
4 servings
Prep Time
20 Minutes
Cook time
20 Minutes
Total Time
40 Minutes

Ingredients:

  • 1 cup uncooked red lentils (1 3/4 cup cooked)
  • 1 1/2 tablespoons coconut oil
  • 1 medium sweet onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh ginger
  • 2 tablespoons red curry paste, or to taste
  • 1 tablespoon good-quality curry powder
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2-3/4 teaspoon salt, to taste
  • 1 teaspoon natural cane sugar
  • 1 1/2 cups crushed tomatoes or tomato puree (I used Eden Organic crushed tomatoes in a glass jar)
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • cooked basmati rice or rice of choice
  • fresh cilantro, for garnish

Directions:

  1. Rinse lentils in a fine mesh strainer. Add lentils in a medium pot with 2 1/2-3 cups of water. Bring to a boil and then reduce heat to medium-low. Cover and simmer, for 10 to 15 minutes until just tender, adding more water if necessary. Drain.
  2. Add oil, onion, and garlic into a large skillet. Cook over medium heat until the onions are soft and translucent, about 10-15 minutes. Stir in the minced ginger and cook for 1-2 minutes more.
  3. Meanwhile, prepare the rice (if using) according to package directions.
  4. In a small bowl, mix together the curry paste, curry powder, turmeric, cumin, salt, and sugar.  Stir into the skillet mixture. Increase heat to medium-high and cook until fragrant for 1 to 2 minutes, stirring frequently.
  5. Finally, stir in the crushed tomatoes (or tomato puree), drained and rinsed chickpeas, and cooked red lentils. Cook until heated through and serve immediately over a hot bed of rice.
  6. Leftovers keep for up to 5 days in an air-tight container in the fridge. Can also be frozen.

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