Vegan Lentil and Chickpea Curry

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.

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

Ingredients

• ½ teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ cup raisins
• ¼ teaspoon ground cardamom
• 4 cups water
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 1 red onion, chopped
• 3 carrots, chopped
• 1 red bell pepper, sliced
• 1 teaspoon garam masala
• 2 teaspoons paprika
• ¼ teaspoon ground turmeric
• ½ teaspoon curry powder
• ½ cup cashews
• 3 teaspoons ground cumin
• 1 (14 ounce) can diced tomatoes
• ⅔ cup red lentils
• 1 (14 ounce) can chickpeas, drained and rinsed
• 2 ½ teaspoons ground coriander
• 1 ½ teaspoons vegetable bouillon
• ½ 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.