Lentil Chickpea Vegetable Curry
Indulge in the hearty and wholesome flavors of this Lentil Chickpea Vegetable Curry, a comforting one-pot wonder that's brimming with nourishing ingredients and aromatic spices. This plant-based recipe features protein-packed red lentils and chickpeas, tender vegetables like broccoli, carrots, and bell peppers, and a luscious coconut milk base infused with the warming blend of cumin, turmeric, and cinnamon. Perfect for busy weeknights, this vegan curry comes together in just 50 minutes and is ideal for meal prep or an easy family dinner. Serve it over fluffy basmati rice or with warm naan for a complete, satisfying meal. With simple ingredients, bold flavors, and customizable toppings like fresh cilantro and a splash of lime, this vibrant curry is your new go-to for healthy comfort food!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 2 teaspoons curry powder
- 0.5 teaspoons cinnamon
- 1 14-ounce can crushed tomatoes
- 1 14-ounce can coconut milk
- 1 cup red lentils, rinsed
- 1.5 cups cooked chickpeas
- 1 large carrot, diced
- 1 medium red bell pepper, diced
- 1 cup broccoli florets
- 2 cups vegetable broth or water
- 1 teaspoon salt
- 2 cups fresh spinach leaves
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 whole fresh lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
Add the ground cumin, coriander, turmeric, curry powder, and cinnamon. Stir to toast the spices for 30 seconds.
Pour in the crushed tomatoes and coconut milk, stirring to combine.
Add the rinsed red lentils, cooked chickpeas, diced carrot, red bell pepper, and broccoli florets.
Pour in the vegetable broth or water and stir well to combine all ingredients.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 25-30 minutes, stirring occasionally.
Season the curry with salt and adjust to taste, adding more if needed.
Once the lentils are tender and the vegetables are cooked through, stir in the fresh spinach leaves until wilted, about 2 minutes.
Serve the curry hot, garnished with fresh cilantro and a squeeze of lime juice if desired. Enjoy with rice, naan, or on its own!
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1163 mg | 51% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 21.5 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1416 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
