Description
A creamy one-pot vegan curry made with chickpeas, green lentils, coconut milk, and warming spices for an easy, nutritious dinner.
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 1 yellow or green pepper, diced
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped or grated
- 1 tablespoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 x 400 g (14 oz) tin chopped tomatoes
- 1 x 400 ml (14 oz) tin full fat coconut milk
- 100 g (3.5 oz) green lentils, rinsed
- 1 x 400 g (14 oz) tin chickpeas, drained and rinsed
- 100 g (3.5 oz) baby spinach
- Juice of one lemon
Instructions
- Heat the coconut oil in a deep pan and cook the onion and pepper for 7–8 minutes until softened.
- Add the garlic and ginger and cook for 30 seconds until fragrant, then stir in the spices and cook for 1 minute.
- Add the chopped tomatoes, coconut milk, lentils, and chickpeas, bring to a boil, reduce heat, cover, and simmer for 25 minutes.
- Stir in the spinach until wilted, add the lemon juice, and serve.
Notes
- Use full-fat coconut milk for best results.
- Adjust cayenne pepper to control heat.
- Ideal for meal prep and reheating.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 503
- Sugar: 10g
- Sodium: 50mg
- Fat: 31g
- Saturated Fat: 24g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 13g
- Protein: 16g
- Cholesterol: 0mg