Ingredients
Units
Scale
- 1 cup brown or green lentils
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 3 cups reduced sodium vegetable broth
- 1 15–ounce can chopped tomatoes
- 1 13.5–ounce can full-fat coconut milk
- 1 13-5 ounce can chickpeas, rinsed and drained
- 1 lime, juiced (optional, for serving)
Instructions
- Place the lentils in a fine-mesh sieve. Pick through the lentils to make sure there aren’t any tiny rocks. Then, rinse the lentils in cool water. Set aside to drain.
- Next, in a large pot, heat the oil over medium heat. Add the onion and garlic and sauté for 3 minutes.
- Add the lentils, curry powder, broth, and chopped tomatoes to the pot and turn the heat to high. Bring the mixture to a simmer, then reduce the heat to low, cover the pot with a lid, and let it simmer for 35 minutes. The lentils should absorb most of the moisture.
- Once the cooking time is complete, remove the lid and stir in the coconut milk, chickpeas, and lime juice (optional). Let the curry come back to a simmer and then turn off the heat and serve immediately.
Notes
- You can freeze any leftovers in an airtight container in the freezer for up to 2 months.
- Defrost in the refrigerator and re-heat the curry on the stovetop or in the microwave.
- If you don’t have curry powder, you can use 1/4 teaspoon each of ground turmeric, coriander, and ground cumin instead.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 365
- Sugar: 5.2 g
- Sodium: 162.7 mg
- Fat: 15.2 g
- Saturated Fat: 9.4 g
- Carbohydrates: 44.2 g
- Fiber: 8.9 g
- Protein: 17.7 g
- Cholesterol: 0 mg