Description
Made on the stove in just one pot, this flavorful lentil chickpea veggie curry is packed with hearty lentils, protein-rich chickpeas, and nutritious vegetables. An easy weeknight dinner must, it's vegan, gluten-free, dairy-free, AND budget friendly!
Ingredients
Units
Scale
- 14 ounces canned chickpeas, drained
- 1 cup yellow or red lentils
- 1/2 yellow onion, diced
- 8 ounces cremini mushrooms, roughly chopped
- 3 cloves garlic, minced
- 1 cup baby spinach, packed and roughly chopped
- 2 cups fresh or frozen cauliflower florets, roughly chopped
- 1 teaspoon ground ginger or ginger paste
- 1 tablespoon ground turmeric
- 2 tablespoons curry powder
- 2 tablespoons lime juice
- 14 ounces canned diced tomatoes
- 4 cups vegetable broth
- 1/4 cup fresh cilantro, roughly minced
- 1 tablespoon olive oil or ghee
- Coarse salt, ground black pepper, to taste
- Optional to serve as pictured: basmati rice, naan bread, lime slices, fresh cilantro
Instructions
- Heat olive oil or ghee in a large pot or dutch oven over medium-high heat. Add onion and mushrooms and cook until mushrooms start to release their juices, about 5 minutes, stirring frequently.
- Add spinach and garlic. Cook for 2 minutes, until garlic is fragrant and spinach starts to wilt, still stirring frequently.
- Stir in cauliflower, chickpeas, lentils, ginger, turmeric, curry powder, and lime juice. Cook for 2 minutes, scraping up any browned bits on the bottom of the pot.
- Stir in tomatoes and vegetable broth. Bring to a boil and reduce to a simmer.
- Stir fresh cilantro. Cover and let simmer for 25 to 30 minutes, until lentils are tender, stirring occasionally.
- Remove from heat. Add salt and pepper to taste. Serve on top of basmati rice with any remaining cilantro, lime wedges, and a couple slices of naan bread!
Notes
You can also use frozen spinach, no need to chop if you do.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Indian
