Best 2 Lentil Chickpea Vegetable Curry Recipes

Feast your senses on a vibrant and flavorful journey with our Lentil, Chickpea, and Vegetable Curry extravaganza! This delectable dish tantalizes taste buds with a harmonious blend of textures and a symphony of spices. Dive into a rich and hearty lentil and chickpea ensemble, enveloped in a velvety tomato-based sauce. The medley of vegetables, including bell peppers, carrots, and spinach, adds a delightful crunch and a pop of color to each bite. As you savor this culinary masterpiece, relish the aromatic fusion of cumin, coriander, and turmeric, delicately balanced with a hint of ginger and garlic. This versatile recipe offers three enticing variations: a classic vegan delight, a protein-packed chicken rendition, and a seafood sensation featuring succulent shrimp. Embark on a culinary adventure and let your taste buds dance with joy as you explore the diverse flavors of this extraordinary Lentil, Chickpea, and Vegetable Curry extravaganza!

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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

Ingredients

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

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

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

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

Tips:

Use high-quality ingredients. Fresh vegetables, flavorful spices, and creamy coconut milk will make all the difference in the final dish.
Don't be afraid to experiment with different vegetables. This recipe is a great way to use up whatever vegetables you have on hand. Some good options include carrots, potatoes, sweet potatoes, and bell peppers.
Adjust the amount of spices to your taste. If you like a mild curry, use less chili powder and cumin. If you like a spicy curry, use more.
Serve with your favorite sides. This curry is delicious served with rice, quinoa, or naan bread.

Conclusion:

This lentil, chickpea, and vegetable curry is a hearty, flavorful, and nutritious meal that's perfect for a weeknight dinner. It's also a great way to use up leftover lentils and chickpeas. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.