Vegan Lentil and Chickpea Curry recipe

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Ingredients

1 tablespoon olive oil
1 red onion, chopped
1 red bell pepper, sliced
3 carrots, chopped
3 teaspoons ground cumin
2 ½ teaspoons ground coriander
2 teaspoons paprika
1 ½ teaspoons vegetable bouillon
1 teaspoon garam masala
1 teaspoon garlic powder
1 teaspoon ground ginger
½ teaspoon curry powder
½ teaspoon ground cinnamon
¼ teaspoon ground turmeric
¼ teaspoon ground black pepper
¼ teaspoon ground cardamom
4 cups water
1 (14 ounce) can diced tomatoes
⅔ cup red lentils
1 (14 ounce) can chickpeas, drained and rinsed
½ cup cashews
½ cup raisins
½ cup shredded spinach

Nutrition Info

331 calories
carbohydrate: 51.4 g
cholesterol: : -
fat: 9.6 g
fiber: 10.3 g
protein: 12.9 g
saturatedFat: 1.5 g
servingSize: -
sodium: 417.6 mg
sugar: 13.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large pan over medium heat. Cook and stir onion and bell pepper until onion is translucent, about 5 minutes. Add carrots, cumin, coriander, paprika, bouillon, garam masala, garlic powder, ginger, curry powder, cinnamon, turmeric, pepper, and cardamom. Cook and stir until fragrant, about 2 minutes.

  2. Add water, tomatoes, and lentils. Bring to a boil, reduce heat, and let simmer for 5 minutes. Stir in chickpeas, cashews, raisins, and spinach. Continue simmering until lentils are tender, adding more water as needed, 10 to 15 minutes more.

Recipe Yield

6 servings

Recipe Note

A base vegan curry of my favorite flavors with spice and vegetable combos that can be adjusted for preference. Serve over brown rice, couscous, or quinoa.

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