Vegan Lentil And Chickpea Curry Recipes

VEGAN LENTIL AND CHICKPEA CURRY

Vegan Lentil and Chickpea Curry image

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.

Provided by Ashley Graboski-Bauer

Categories Main Dish Recipes Curries Vegetarian

Time 45m

Yield 6

Number Of Ingredients 23

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

Steps:

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.
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.

Nutrition Facts : Calories 331 calories, Carbohydrate 51.4 g, Fat 9.6 g, Fiber 10.3 g, Protein 12.9 g, SaturatedFat 1.5 g, Sodium 417.6 mg, Sugar 13.4 g

LENTIL, CHICKPEA, VEGETABLE CURRY

Lentil, Chickpea, Vegetable Curry image

Make and share this Lentil, Chickpea, Vegetable Curry recipe from Food.com.

Provided by JustJanS

Categories Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 onion, finely chopped
500 g pumpkin, peeled and chopped into 3cm pieces
1 garlic clove, crushed
2 teaspoons curry powder
1 cup red lentil
1 liter vegetable stock
400 g chickpeas, drained
2 zucchini, cut into 3cm pieces
2 cups cauliflower florets
salt and pepper
chopped fresh coriander, to garnish

Steps:

Heat oil in a saucepan; add onion, pumpkin, garlic and curry powder. Cook stirring for 3 minutes.
Add the lentils and stock, bring to the boil then reduce the heat and simmer for about 5 minutes or until the pumpkin is tender.
Add the chickpeas, zucchini and cauliflower and simmer a further 5 minutes or until the cauliflower is tender. Season with salt and pepper.
Serve garnished with fresh chopped coriander.

Nutrition Facts : Calories 261.7, Fat 4.2, SaturatedFat 0.6, Sodium 219.5, Carbohydrate 45.5, Fiber 8.7, Sugar 4.2, Protein 13.9

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