Chickpea And Lentil Curry

This chickpea and lentil curry features protein-rich chickpeas and tender lentils in a fragrant tomato-based sauce with creamy coconut milk.

It’s warm, comforting, full of spice, and so simple to make!

INGREDIENTS

Sauté Aromatics:

In a large saucepan, heat oil over medium heat. Sauté the onion for a couple of minutes, then add the garlic and ginger and sauté for 1 to 2 more.

Add the diced bell peppers and chilies, then sauté for another 2 to 3 minutes.

Add Peppers:

Sprinkle in the cumin, turmeric, cilantro, and garam masala. Continue to stir and cook until the spices are fragrant.

Add Spices:

Stir in the diced tomatoes, red lentils, and chickpeas. Cook for another 2 minutes. Add the coconut milk.

Stir In Lentils & Chickpeas:

Bring the mixture to a boil, reduce the heat, then cover with a tight-fitting lid and simmer for 20 to 25 minutes.

Simmer Vegan Curry:

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