Lentil Chickpea Vegetable Curry

Indulge in the hearty and wholesome flavors of this Lentil Chickpea Vegetable Curry, a comforting one-pot wonder that's brimming with nourishing ingredients and aromatic spices. This plant-based recipe features protein-packed red lentils and chickpeas, tender vegetables like broccoli, carrots, and bell peppers, and a luscious coconut milk base infused with the warming blend of cumin, turmeric, and cinnamon. Perfect for busy weeknights, this vegan curry comes together in just 50 minutes and is ideal for meal prep or an easy family dinner. Serve it over fluffy basmati rice or with warm naan for a complete, satisfying meal. With simple ingredients, bold flavors, and customizable toppings like fresh cilantro and a splash of lime, this vibrant curry is your new go-to for healthy comfort food!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 2 teaspoons curry powder
• 0.5 teaspoons cinnamon
• 1 14-ounce can crushed tomatoes
• 1 14-ounce can coconut milk
• 1 cup red lentils, rinsed
• 1.5 cups cooked chickpeas
• 1 large carrot, diced
• 1 medium red bell pepper, diced
• 1 cup broccoli florets
• 2 cups vegetable broth or water
• 1 teaspoon salt
• 2 cups fresh spinach leaves
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 1 whole fresh lime wedges (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

Step 4

Add the ground cumin, coriander, turmeric, curry powder, and cinnamon. Stir to toast the spices for 30 seconds.

Step 5

Pour in the crushed tomatoes and coconut milk, stirring to combine.

Step 6

Add the rinsed red lentils, cooked chickpeas, diced carrot, red bell pepper, and broccoli florets.

Step 7

Pour in the vegetable broth or water and stir well to combine all ingredients.

Step 8

Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 25-30 minutes, stirring occasionally.

Step 9

Season the curry with salt and adjust to taste, adding more if needed.

Step 10

Once the lentils are tender and the vegetables are cooked through, stir in the fresh spinach leaves until wilted, about 2 minutes.

Step 11

Serve the curry hot, garnished with fresh cilantro and a squeeze of lime juice if desired. Enjoy with rice, naan, or on its own!

Nutrition Facts

Serving size	(2405.9g)

Amount per serving	% Daily Value*
Calories	1460.9

Total Fat 42.0g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 5866.9mg	0%
Total Carbohydrate 231.3g	0%
Dietary Fiber 60.8g	0%
Total Sugars 75.7g
Protein 60.4g	0%

Vitamin D 0IU	0%
Calcium 610.2mg	0%
Iron 31.1mg	0%
Potassium 4506.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.5%

Protein: 15.6%

Carbs: 59.9%