Savory Red Lentil & Chickpea Curry (No Ginger)
Table of Contents
- Prep Time: ~15 min
- Cook Time: ~25 min
- Servings: ~6
- Cost per Serving: ~$1.50
- Total Cost: ~$8.50
Ingredients
- 1 cup red lentils (rinsed)
- 1 can (15 oz) chickpeas (drained, rinsed)
- 1 large onion (finely diced)
- 3 cloves garlic (minced)
- 2 tbsp neutral oil
- 1 tbsp tomato paste
- 1 can (14 oz) chopped tomatoes
- 1 can (14 oz) full-fat coconut milk
- 2 1/2 cups vegetable broth
- 2 tbsp soy sauce or tamari
- 1 tbsp nutritional yeast
- 1 tsp mushroom powder
- 1 tsp curry powder
- 1/2 tsp ground coriander
- 1/4 tsp turmeric
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp chili flakes (optional)
- Juice of 1/2 lemon
- Salt (to taste)
- Fresh cilantro or scallions (for garnish)
Method
- Sauté onion in oil until deeply golden; add garlic 1 minute.
- Stir in tomato paste; cook until darkened.
- Add spices; toast briefly until fragrant.
- Add tomatoes, soy, nutritional yeast, coconut milk, broth, lentils, chickpeas, and mushroom powder.
- Simmer 20–25 minutes until lentils are soft and curry thickens.
- Finish with lemon juice; adjust salt. Garnish with herbs.
Notes
- Serve with basmati rice or flatbread.
Nutrition
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | ~420 | 21% |
| Protein | ~17 g | 34% |
| Carbohydrates | ~42 g | 14% |
| Fat | ~22 g | 28% |
| Fiber | ~10 g | 36% |
| Sugars | ~8 g | 16% |
| Sodium | ~760 mg | 33% |
| Calcium | ~120 mg | 9% |
| Iron | ~6 mg | 33% |
| Vitamin C | ~14 mg | 16% |