Vegan Lentil And Chickpea Curry Food

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CHICKPEA AND LENTIL CURRY WITH COCONUT MILK



Chickpea and Lentil Curry with Coconut Milk image

If you're looking for an easy and delicious pantry meal, try this Vegan Chickpea and Lentil Curry with Coconut Milk. It's a one-pot dish that is full of warming spices and rich coconut flavor.

Provided by Carrie Forrest, MPH in Nutrition

Categories     Main dish

Time 45m

Yield 5

Number Of Ingredients 10

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)

Steps:

  • 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.

Nutrition Facts : Calories 365 calories, Sugar 5.2 g, Sodium 162.7 mg, Fat 15.2 g, SaturatedFat 9.4 g, TransFat 0 g, Carbohydrate 44.2 g, Fiber 8.9 g, Protein 17.7 g, Cholesterol 0 mg

VEGAN LENTIL CURRY



Vegan Lentil Curry image

This hearty vegan lentil curry is the perfect weeknight meal. It's creamy, filling, easy to make and loaded with flavor.

Provided by Alison Andrews

Categories     Main Course

Time 55m

Number Of Ingredients 18

2 Tablespoons Olive Oil
1 Medium Onion (White, Yellow or Brown, Chopped)
1 teaspoon Crushed Garlic
1 Tablespoon Mild Curry Powder
1/2 teaspoon Cumin
1/2 teaspoon Coriander Powder
1/2 teaspoon Turmeric
1/4 teaspoon Cayenne Pepper
1 1/2 cups Dried Brown Lentils ((300g))
28 ounces Canned Chopped Tomatoes ((800ml, 2 cans))
3 cups Vegetable Stock ((720ml))
14 ounces Canned Coconut Cream ((400ml, 1 can) Unsweetened)
2 cups Fresh Basil
1 Tablespoon Coconut Sugar (or Light Brown Sugar)
Sea Salt and Black Pepper (to taste)
Basmati Rice ()
Fresh Basil
Fresh Lime

Steps:

  • Add the olive oil to a pot with the onion, crushed garlic, curry powder, cumin, coriander powder, turmeric and cayenne pepper and sauté until the onions are softened.
  • Add in the dried lentils and toss them with the onions and spices.
  • Add the chopped tomato, vegetable stock and coconut cream. Bring to a simmer and then reduce the heat, cover the pot and simmer, stirring occasionally, until the lentils are soft and cooked - around 35-40 minutes.
  • When the lentils are cooked add in the fresh basil and stir in until just wilted. Add the coconut sugar and stir in. Add sea salt and black pepper to taste.
  • Serve with rice, fresh basil and some slices of fresh lime.

Nutrition Facts : ServingSize 1 Serve, Calories 412 kcal, Sugar 8.3 g, Sodium 625 mg, Fat 19.9 g, SaturatedFat 12.4 g, Carbohydrate 45 g, Fiber 18.5 g, Protein 15.9 g

VEGAN CHICKPEA CURRY WITHOUT COCONUT MILK



Vegan Chickpea Curry without Coconut Milk image

This recipe was given to me by my boss, who is Asian. It has been passed through generations of her family so as you can imagine it is the real deal. Very healthy and super tasty. You can serve it as a side or main. Serve with either rice, bread, bhaji, or samosas.

Provided by ssuthers

Categories     World Cuisine Recipes     African

Time 50m

Yield 4

Number Of Ingredients 11

2 (15 ounce) cans chickpeas
1 tablespoon baking soda
1 tablespoon vegetable oil
1 onion, finely chopped
1 teaspoon ginger-garlic paste
½ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon ground turmeric
½ teaspoon garam masala
1 (14.5 ounce) can diced tomatoes
2 (10 ounce) packages frozen chopped spinach, thawed and drained

Steps:

  • Drain and rinse chickpeas under cold running water. Place in a bowl, cover with cold water, and stir in baking soda. Soak for 10 minutes. Drain and rinse thoroughly.
  • Heat oil in a pot and cook onion until soft and translucent, about 5 minutes. Stir in garlic-ginger paste, cayenne, salt, turmeric, and garam masala. Cook and stir until spices are well absorbed by the onion, about 2 minutes.
  • Add tomatoes and frozen spinach; stir to combine. Add chickpeas and stir gently. Simmer until flavors are well combined, about 20 minutes. Add a little water if sauce is too thick.

Nutrition Facts : Calories 285.6 calories, Carbohydrate 46.6 g, Fat 6 g, Fiber 12.2 g, Protein 13.6 g, SaturatedFat 0.8 g, Sodium 1970.3 mg, Sugar 5.8 g

VEGAN LENTIL AND CHICKPEA CURRY



Vegan Lentil and Chickpea Curry image

A base vegan curry of my favorite flavors with spice and vegetable combos that can be adjusted for preference. Serve over brown rice, couscous, or quinoa.

Provided by Ashley Graboski-Bauer

Categories     Main Dish Recipes     Curries     Vegetarian

Time 45m

Yield 6

Number Of Ingredients 23

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

Steps:

  • 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.

Nutrition Facts : Calories 331 calories, Carbohydrate 51.4 g, Fat 9.6 g, Fiber 10.3 g, Protein 12.9 g, SaturatedFat 1.5 g, Sodium 417.6 mg, Sugar 13.4 g

VEGAN RED LENTIL CURRY



Vegan Red Lentil Curry image

This Vegan Red Lentil Curry is a fan favorite and the BEST lentil curry you will ever try! It's easy and quick, making it a perfect weeknight dinner! Plus, it's creamy and indulgent but made with wholesome vegan ingredients!

Provided by Nisha Vora

Categories     Dinner

Time 45m

Number Of Ingredients 20

1 tablespoon refined or virgin coconut oil, (or a neutral-flavored oil)
4 cloves garlic, (minced)
2 inch piece of fresh ginger, (peeled and minced or grated)
1 tablespoon minced fresh turmeric, (or 1 teaspoon ground turmeric)
1-2 serrano peppers, diced ((see recipe note below on spice level) )
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon Indian red chili powder ((if you only have regular chili powder, which is a blend, use 1 teaspoon))
2 teaspoons curry powder
1 teaspoon garam masala
Kosher salt or sea salt to taste ((I use about 1 tsp kosher salt, and add more at the end))
Freshly cracked black pepper to taste
1 cup (180-190g) red lentils, (or split red lentils (the split variety will cook a bit quicker))
2 cups (480 mL) low-sodium vegetable broth
1 (14-ounce / 400g) can crushed tomatoes ((or half of a 28-ounce can))
1 (13.5-ounce/400 mL) can full-fat coconut milk
3 tablespoons unsweetened creamy almond butter
1/2 a small lemon, (juiced)
1/2 cup (~8g) fresh cilantro, (roughly chopped)
For serving: Basmati or Jasmine rice and Indian flatbread such as roti, paratha, or naan

Steps:

  • Rinse the lentils in cold water until the water runs clear.
  • Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.
  • Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along the the rest of the spices.
  • Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes.
  • Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
  • Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.
  • Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.

Nutrition Facts : Calories 517 kcal, Carbohydrate 45 g, Protein 19 g, Fat 32 g, SaturatedFat 22 g, Sodium 164 mg, Fiber 19 g, Sugar 7 g, UnsaturatedFat 7 g, ServingSize 1 serving

LENTIL, CHICKPEA, VEGETABLE CURRY



Lentil, Chickpea, Vegetable Curry image

Make and share this Lentil, Chickpea, Vegetable Curry recipe from Food.com.

Provided by JustJanS

Categories     Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 onion, finely chopped
500 g pumpkin, peeled and chopped into 3cm pieces
1 garlic clove, crushed
2 teaspoons curry powder
1 cup red lentil
1 liter vegetable stock
400 g chickpeas, drained
2 zucchini, cut into 3cm pieces
2 cups cauliflower florets
salt and pepper
chopped fresh coriander, to garnish

Steps:

  • Heat oil in a saucepan; add onion, pumpkin, garlic and curry powder. Cook stirring for 3 minutes.
  • Add the lentils and stock, bring to the boil then reduce the heat and simmer for about 5 minutes or until the pumpkin is tender.
  • Add the chickpeas, zucchini and cauliflower and simmer a further 5 minutes or until the cauliflower is tender. Season with salt and pepper.
  • Serve garnished with fresh chopped coriander.

Nutrition Facts : Calories 261.7, Fat 4.2, SaturatedFat 0.6, Sodium 219.5, Carbohydrate 45.5, Fiber 8.7, Sugar 4.2, Protein 13.9

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Lentil Vegan Chili - Red Cottage Chronicles trend www.redcottagechronicles.com. 2 tablespoons chili powder salt to taste Vegan cheese shreds (optional) Instructions In a large stock pot over med-high heat, heat oil, add onions and celery until softened, about 5 minutes.Add all remaining ingredients and simmer over low heat for 1 1/2 to 2 hours, stirring often.
From therecipes.info


VEGAN LENTIL & CHICKPEA DHAL - GOOD CHEF BAD CHEF
Method. In a medium fry pan on medium heat sauté garlic, onion, chillies and ginger for 2-3 minutes or until golden brown. Add canned lentils, chickpeas and peas to the pan and stir. Then add canned tomatoes, coconut milk, cayenne pepper, turmeric powder, ground cumin, salt and pepper. Stir and cook for 10-15 minutes.
From goodchefbadchef.com.au


23 DELICIOUS VEGAN CHICKPEA RECIPES - PLANT-BASED ON A BUDGET
An eclectic combination of easy vegan chickpea recipes (dried or canned chickpeas) - including soups, falafels, hummus, curry, and pancakes! If you're a chickpea lover, get ready to indulge in 23 amazing chickpea recipes! From crunchy decadent desserts to savory curries and more, you'll be sure to find a delicious recipe in this round up! SUBSCRIBE. …
From plantbasedonabudget.com


CHICKPEA & RED LENTIL CURRY - CANADIAN LIVING
Keep warm. Meanwhile, heat oil in large saucepan set over medium heat; cook onion, stirring occasionally, until tender, about 4 minutes. Add garlic, ginger and spices. Cook, stirring, for 1 minute. Add chickpeas, tomatoes, lentils, coconut milk and 1 cup water. Season with salt and pepper; bring to boil. Simmer, uncovered, until lentils are ...
From canadianliving.com


CREAMY CHICKPEA CAULIFLOWER CURRY (VEGAN) – FOOD MOOD
Creamy Chickpea Cauliflower Curry (Vegan) admin February 10, 2022. This creamy Chickpea Cauliflower Curry is made in one pot and is so easy to prepare. It’s vegan, filled with warm spices and flavors and ready in under 30 minutes! Who doesn’t love a warm bowl of cauliflower curry?! This dish couldn’t be easier to whip up, and it’s a delicious way to enjoy …
From food.brinynews.com


VEGAN CURRY RECIPES - LOVING IT VEGAN
These delicious vegan curry recipes are guaranteed to satisfy. Try our vegan katsu curry, our vegan chickpea curry and our vegan potato curry.
From lovingitvegan.com


LENTIL AND CHICKPEA CURRY WITH COCONUT MILK - VIA ...
1 cup frozen peas. veggie stock (optional) handful of cilantro, chopped. hot sauce (optional) Directions: In a large pot, heat oil over medium high heat. Add the onion and cook until soft, a minute or two. Add the garlic and ginger, carrots, curry paste, spices and salt. Stir well and cook for a couple of minutes.
From takethemameal.com


15 CHICKPEA & LENTIL RECIPES IDEAS IN 2022 | LENTIL ...
Feb 7, 2022 - Healthy high protein/fibre recipes. See more ideas about lentil recipes, recipes, vegetarian recipes.
From pinterest.co.uk


VEGAN LENTIL AND CHICKPEA CURRY RECIPES
More about "vegan lentil and chickpea curry recipes" CHICKPEA AND LENTIL CURRY - VEGAN - THE LAST FOOD BLOG. 2019-03-23 · Pour in the chopped tomatoes, stock, lemon juice, add the chickpeas and lentils. Add the salt and pepper then stir well. Bring the pan to the boil, reduce the … From thelastfoodblog.com 5/5 (22) Total Time 25 mins Category Dinner …
From tfrecipes.com


LENTIL AND CHICKPEA CURRY RECIPES
Lentil And Chickpea Curry Recipes LENTIL & SWEET POTATO CURRY. A storecupboard spice pot with red and green lentils, chickpeas and coriander. Serve with yogurt and naan bread . Provided by Ren Behan. Categories Main course. Time 35m. Number Of Ingredients 12. Ingredients; 2 tbsp vegetable or olive oil: 1 red onion, chopped: 1 tsp cumin seeds: 1 tsp …
From tfrecipes.com


SPLIT CHICKPEA LENTIL (CHANA DAL) CURRY: A SAUCY VEGAN DISH
Split chickpea lentil curry is flavoured with onion, tomato, Indian powdered spices and whole spices. Check out this healthy recipe of chana dal curry to include in your balanced diet.
From msn.com


CHICKPEA CURRY RECIPES - BBC GOOD FOOD
Chickpea curry recipes; Chickpea curry recipes. 30 Recipes. Try one of our best chickpea curries for a filling, vegetarian main. We've also included chicken, pork and fish with plenty of healthy and easy options. Share on facebook. Share on twitter. Share on pinterest. Share on whatsapp. Email to a friend. Advertisement. Showing items 1 to 24 of 30. Chickpea curry. A …
From bbcgoodfood.com


VEGAN LENTIL CURRY - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Vegan Chickpea and Lentil Curry This vegan chickpea and lentil curry is a healthy recipe packed full of delicious Indian flavours. It only takes 45 minutes to make and goes great with basmati rice or naan bread for a quick and satisfying weeknight meal. Prep Time 10 minutes Cook Time 35 minutes Total Time 45 minutes Ingredients 1 tbsp olive oil See more result ›› See also …
From therecipes.info


CHICKPEA & LENTIL COCONUT CURRY - ALL INFORMATION ABOUT ...
Chickpea & Lentil Coconut Curry » I LOVE VEGAN hot ilovevegan.com. Instructions. In a large skillet or saucepan, heat ½ tbsp of coconut oil over medium-high heat. Add onion, garlic, jalapeño, chili garlic sauce, sriracha, curry powder, chili powder, turmeric, and salt. Stir vigorously and cook for about 1-2 minutes. Add the lentils and cook ...
From therecipes.info


CHICKPEA AND LENTIL CURRY RECIPE | SAFEFOOD
Method. Heat the oil in a non-stick saucepan and when hot, add the onion. Fry until softened. Next add the garlic, tomatoes, curry powder and ginger and cook for another 2-3 minutes. Add the chickpeas, tomato, red pepper, stock and lentils and cook for a further 15 minutes over a medium heat, stirring occasionally.
From safefood.net


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