This Lentil Chickpea Yellow Curry is vegan and gluten free and you can make it with just 6 ingredients in 2 easy steps. Get ready for the most incredible, delicious plant-based meal.
Lately I’ve been craving curries. Just the thought of a big bowl of my Vegan Thai Coconut Soup with Naan Bread,or even a curry in the formof abig sandwich like my Thai Green Curry Sandwichand I’m already hungry.
And today we add a new stunner to this, friends!
Drum rolls: here is my Lentil Chickpea Yellow Curry. It is seriously the best curry ever, no joke, no kidding or false exceptions.
It is a mouthwatering dream in a bowl, warming, curry infused, satisfying, full of flavor, creamy, drool-worthy, and so addicting.
I guess you are hooked now! So I will tell you what to do to enjoy this beauty:
Heat a large casserole. Use a bit coconut oil or just vegetable broth for fryingthe onions and garlic.
Do thisfor at least 3 minutes, before you add coconut milk and lentils, yellow curry paste. Then cook this for20 minutes – please not longer. We don’t want the ingredients mushy or overcooked.
Just 5 minutes from the end, add chickpeas.
Last easy step: Choose your optional add ons and customize your curry to your liking. Serve into bowls and enjoy!
One remark aboutthe yellow curry paste: please make sure the one you use is vegan friendly. Check the ingredient list as I always do, so you can be sure.
In the end, you will seriously have the best curry you’ve ever make.
The combination is the key: just 6 easy pantry staple ingredients and 2 easy steps you have this ready. And all your options are countless,you can choose your favorites to build your dream bowl.
Cooking this according to the ingredient list, this will make a really big batch, friends.
But no worries, if you have leftovers, they taste even better the next day. This is a dish you can take with you to work, serve it at potlucks, get togethers.
On cozy nights, it will warm your soul, thanks to the infused curry flavors.
I served this recently at a potluck on the evening for dinner. Just whip that all together in no time and bring it on. All my friends were hooked and so in love with this curry.
So this is the dish you can serve your pickiest meat loving friends, for real. I don’t meet a person who doesn’t love curry.
You can serve this plain, with rice, quinoa or with my favorite, the Roasted Garlic Naan, which is vegan, glutenfree just 6 ingredients and done in 10 minutes, so this is a keeper, less effort for maximum taste, friends.
Enjoy a big bowl all the time of my Lentil Chickpea Yellow Curry
Only recently I stumbled upon something which is definitely a to go pantry staple for me.
Let’s talk about coconut milk. Do you know that coconut milk can help you to loose weight and build muscles.
So the fat it contains is really healthy and good for you, may prevent diabetes by controlling your blood sugar levels and much more. But that’s not the whole package here.
Thanks to the Yellow Curry paste you can feel the heat and get the benefits of eating spicy food.
You get the picture it’s not only incredibly delicious and easy it has so many good for you selling points, so dive in and enjoy!
Curious about reasons to make coconut milk a staple in your house, then check this and read “Coconut Milk Nutrition – 9 Benefits + Recipes“.
Let’s warm up, friends! If you give this Lentil Chickpea Yellow Curry a try, snap a picture and tag me on Instagram and Facebook so I get excited to see all your flavor wonders.
Cheers, Florian.
Lentil Chickpea Yellow Curry
Yield: 8
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
This Lentil Chickpea Yellow Curry is vegan and gluten free and you can make it with just 6 ingredients in 2 easy steps. Get ready for the most incredible, delicious plant-based meal.
Ingredients
- 1/2 cup lentils
- 1 can 14 oz chickpeas
- 2 14 oz cans coconut milk
- 6 garlic cloves, peeled and chopped
- 3 Tbs yellow curry paste
- 1 onion
- salt pepper to taste
optional add-ons
- lemon juice
- chopped bell pepper
- 2 tbs cashew butter
- Tandoori Spice cashews
Instructions
- Heat a large casserole. Use a bit coconut oil or just vegetable broth for frying the onions and garlic. Do this for at least 3 minutes, before you add coconut milk and lentils, yellow curry paste. Then cook this for 20 minutes – please not longer. We don’t want the ingredients mushy or overcooked. Just 5 minutes from the end, add chickpeas.
- Choose your optional add ons and customize your curry to your liking. Serve into bowls and enjoy
Nutrition Information:
Yield: 8Serving Size: 1 cup
Amount Per Serving:Calories: 363Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 439mgCarbohydrates: 35gFiber: 8gSugar: 4.5gProtein: 10g
