Vegan Lentil and Chickpea Curry

Quit those boring vegan curries and try this colorful celebration of spices and textures, from chickpeas and lentils to raisins and cashews.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 331 Calories

Ingredients

• 1 teaspoon ground ginger
• 4 cups water
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 red onion, chopped
• 3 carrots, chopped
• 1 red bell pepper, sliced
• 1 teaspoon garam masala
• 2 teaspoons paprika
• 3 teaspoons ground cumin
• 1 (14 ounce) can diced tomatoes
• 1 (14 ounce) can chickpeas, drained and rinsed
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon curry powder
• 0.5 cup raisins
• 0.25 teaspoon ground turmeric
• 0.25 teaspoon ground cardamom
• 0.5 cup cashews
• 2.5 teaspoons ground coriander
• 1.5 teaspoons vegetable bouillon
• 0.66666668653488 cup red lentils
• 0.5 cup shredded spinach

Recipe Instructions

Step 1

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.

Step 2

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.