Lentil, Chickpea, Vegetable Curry

Curry is a popular dish in many cultures around the world, with each region having its own unique blend of spices and ingredients.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Medium

Lentil, Chickpea, Vegetable Curry

Cooking Method: Saute, Simmer Cuisine: Asian, Indian Courses: Lunch, Main Dish, Vegan, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Red lentils
• 1 can Chickpeas
• 1 medium Onion
• 3 clove Garlic cloves
• 1 teaspoon Ginger
• 1 can Tomatoes
• 2 medium Carrots
• 2 medium Potatoes
• 1 can Coconut milk
• 2 tablespoon Curry powder
• 1 teaspoon Cumin powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Fresh cilantro
• 1 tablespoon Lime juice

Instructions

1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until onion is translucent.
2. Add curry powder, cumin powder, turmeric powder, salt, and black pepper. Stir well.
3. Add lentils, chickpeas, tomatoes, carrots, and potatoes. Stir to combine.
4. Pour in coconut milk and bring to a boil. Reduce heat and simmer for 20 minutes, or until lentils and vegetables are tender.
5. Stir in fresh cilantro and lime juice.
6. Serve hot with rice or naan bread.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 50g17%

Sugars 8g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.