Who doesn’t love curry? My Vegan lentil and chickpea curry is not only quick and easy to make, it’s also really tasty. Perfect for a mid-week meal that won’t break the bank I guarantee you’ll be coming back for seconds with this bad boy. I have recently perfected this recipe, with the addition of the chickpeas it added more texture and flavour.
ingredients1 cup dried red lentils
1 tin of cooked chickpeas, drained
1 can of coconut milk
1 onion, finely diced
2 cloves of garlic, crushed
1 tablespoon Turmeric
2 teaspoons Garam Masala
2 teaspoons Cumin
1 teaspoon ground Coriander Seeds
2 teaspoons dried Coriander leaves
1/2 – 1 teaspoon hot chili powder
salt and pepper for seasoning
your favourite dairy free yoghurt for dolloping on at the table
methodRinse the lentils in well in cold water. Add to large pot of cold water and bring to the boil. Turn down the heat, and simmer until soft.
Fry the onion and garlic in some oil in a large frying pan until soft and slightly translucent.
Add all of the spices (except the coriander leaves) and heat slightly over a low heat for a minute or so.
Pour in your coconut milk and stir well to make sure there aren’t any lumps. Add the coriander leaves and season to taste.
Drain the lentils, and add those and the chickpeas to the curry base. Stir well.
Simmer over a low heat until thickened.
Serve with some tasty bread after plopping some yoghurt on top.
See? A super quick and easy vegan lentil chickpea curry. I love having this dish. We all need a little bit of spice and this is the perfect way to get some. I hope you enjoy it and make it for yourself. This recipe will serve 2-3 people depending on how hungry they are.
I love this dish. It is warming, tastes great and very simple to make. Since trying this, I’ve realised some dishes are actually better without meat, and curries definitely fall into this category.