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Creamy Vegan Chickpea & Lentil Curry – Comfort Food Made Easy!

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Calories 350 kcal

Ingredients
  

  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 cup dried red lentils rinsed
  • 1 small onion finely chopped
  • 3 garlic cloves minced
  • 1- inch piece of ginger grated
  • 1 can 14 oz coconut milk
  • 1 can 14 oz diced tomatoes
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 4 cups vegetable broth or water
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked basmati rice or naan for serving

Instructions
 

  • Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 3-4 minutes until softened and fragrant.
  • Add Spices & Tomatoes: Stir in curry powder, cumin, turmeric, and smoked paprika. Cook for 1 minute, then add the diced tomatoes and simmer for 5 minutes.
  • Cook Lentils & Chickpeas: Add the red lentils, chickpeas, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cook for 20 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.
  • Finish with Coconut Milk: Stir in the coconut milk and season with salt and pepper. Let the curry simmer for an additional 5 minutes to combine the flavors.
  • Serve: Serve the chickpea and lentil curry over basmati rice or with naan, garnished with fresh cilantro.