Vegan Lentil and Chickpea Curry recipe
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Ingredients
- 1 tablespoon olive oil 1 red onion, chopped 1 red bell pepper, sliced 3 carrots, chopped 3 teaspoons ground cumin 2 ½ teaspoons ground coriander 2 teaspoons paprika 1 ½ teaspoons vegetable bouillon 1 teaspoon garam masala 1 teaspoon garlic powder 1 teaspoon ground ginger ½ teaspoon curry powder ½ teaspoon ground cinnamon ¼ teaspoon ground turmeric ¼ teaspoon ground black pepper ¼ teaspoon ground cardamom 4 cups water 1 (14 ounce) can diced tomatoes ⅔ cup red lentils 1 (14 ounce) can chickpeas, drained and rinsed ½ cup cashews ½ cup raisins ½ cup shredded spinach
Nutrition Info
- 331 caloriescarbohydrate: 51.4 gcholesterol: : -fat: 9.6 gfiber: 10.3 gprotein: 12.9 gsaturatedFat: 1.5 gservingSize: -sodium: 417.6 mgsugar: 13.4 gtransFat: : -unsaturatedFat: : -
Directions Vegan Lentil and Chickpea Curry
Directions
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Heat olive oil in a large pan over medium heat. Cook and stir onion and bell pepper until onion is translucent, about 5 minutes. Add carrots, cumin, coriander, paprika, bouillon, garam masala, garlic powder, ginger, curry powder, cinnamon, turmeric, pepper, and cardamom. Cook and stir until fragrant, about 2 minutes.
Add water, tomatoes, and lentils. Bring to a boil, reduce heat, and let simmer for 5 minutes. Stir in chickpeas, cashews, raisins, and spinach. Continue simmering until lentils are tender, adding more water as needed, 10 to 15 minutes more.