Description
This coconut curry combines lentils, chickpeas, and a medley of spices for a delicious vegan meal.
Ingredients
Scale
- 1/2 cup lentils
- 1 can 14 oz chickpeas
- 2 cans 14 oz coconut milk
- 6 garlic cloves, peeled and chopped
- 3 Tbs yellow curry paste
- 1 onion
- to taste salt
- to taste pepper
- 1 tablespoon lemon juice
- 1 chopped bell pepper
- 2 Tbs cashew butter
- to taste Tandoori Spice cashews
Instructions
- Heat a large casserole. Use a bit of coconut oil or just vegetable broth for frying the onions and garlic. Do this for at least 3 minutes, before you add coconut milk and lentils, yellow curry paste.
- Then cook this for 20 minutes – please not longer. We don’t want the ingredients mushy or overcooked.
- Just 5 minutes from the end, add chickpeas.
- Choose your optional add-ons and customize your curry to your liking.
- Serve into bowls and enjoy.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This recipe is versatile; feel free to add other vegetables or proteins as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg