This Chickpea Lentil Coconut Curry is easy and quick to make. Freezes well and is perfect for meal-prep! Vegan & Gluten-Free.
It appears everyone is in the middle of dieting and exercising this January. You have been searching for a lot of healthy recipes to help you stick to your goals, and we’re here to help!
On our blog, you can find tasty green smoothies, delicious soups, and one-pot vegan stews, and easy meal-prep meals to get you through the week! Did you know, you can easily access all our recipes through the recipe index or by using the search tool? Happy browsing and cooking!
Today we are sharing one more such meal: Chickpea Lentil Coconut Curry.
This yummy Chickpea Lentil Coconut Curry is:
- quick to make
- perfect for meal prep
- vegan &
Just the perfect recipe for this cold January, right?
And this dish couldn’t be easier to make! Forget lengthy cooking of lentils and chickpeas – take a shortcut, use canned (pre-cooked) and save yourself plenty of time that you can spend working out (or just chilling!).
This recipe makes about 4-6 portions, so it’s perfect for meal-prep and also freezes very well! So when you are in a pinch, just take one from the freezer, defrost, reheat and serve with rice or with a nice warmed up pita bread.
Enjoy, and if you make this recipe, don’t forget to share it with us!
- 1 onion
- 3 carrots
- 5 cloves garlic
- 1 tbs tomato paste
- 800 grams diced tomatoes
- 1 cup vegetable stock
- 400 grams lentils (canned or pre-cooked)
- 400 grams chickpeas (canned or pre-cooked)
- 1 cup coconut milk
- 1/2 tsp garlic powder
- 1/4 tsp ginger
- 1/4 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp curry spices
- 1 tbs chopped parsley
- 1 tbs olive oil
- Peel and finely dice onions, garlic and carrots.
- In a large pot, heat a tbs of oil and add diced onions, garlic and carrots. Sauté while stirring regularly, until the vegetables soften. Set the vegetables aside in the pot, and in the center add the spices and let them sauté, while stirring to prevent burning. When the spices release the aroma and darken (but must not burn!), mix them with the vegetables.
- Make room in the center of the pot again, add the tomato paste and again sauté until it darkens. Then, mix with the vegetables and pour over the diced tomatoes and vegetable stock. Season with salt and pepper to taste and simmer on low for about 20-30 minutes.
- When the sauce thickens, add pre-cooked or canned brown lentils, chickpeas, coconut milk and finely chopped parsley. Stir to combine and let cook another 5 minutes.
- Serve with cooked rice.
Use canned vegetables to save up cooking time! We used canned tomatoes, lentils and chickpeas.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 329 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 644mg Carbohydrates: 43g Fiber: 14g Sugar: 10g Protein: 15g
- See more vegan recipes here >
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