Chickpea & Lentil Coconut Curry

• Gluten free

• Produce

  • 1 can Chickpeas
  • 3 cloves Garlic
  • 3/4 cup Green lentils
  • 1/2 Jalapeno
  • 1/2 Onion

• Canned Goods

  • 1 cup Coconut milk
  • 2 cups Vegetable broth

• Condiments

  • 1/2 tbsp Chili garlic sauce
  • 1/2 tbsp Sriracha

• Baking & Spices

  • 2 tsp Chili powder
  • 1 tbsp Curry powder, yellow
  • 1/4 tsp Salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 1/2 tbsp Coconut oil

Found on ilovevegan.com

Description

Ingredients

• ¾ cup green lentils, soaked in cool water for 1 hour
• ½ tbsp coconut oil
• ½ onion, finely diced
• 3 cloves garlic, minced
• ½ jalapeño, seeds removed, finely diced
• ½ tbsp chili garlic sauce
• ½ tbsp sriracha
• 1 tbsp yellow curry powder
• 2 tsp chili powder
• 1 tsp turmeric
• ¼ tsp salt
• 2 cups vegetable broth
• 1 can chickpeas, drained
• 1 cup coconut milk

Directions

• 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 for 1 minute.
• Add the vegetable stock and bring to a boil over high heat. Turn heat down to medium and simmer for 15 minutes.
• Add the chickpeas and coconut milk and simmer for 10 minutes.
• Use a potato masher, fork, or immersion blender to gently mash/blend some of the mixture. Break up some of the chickpeas and lentils (do not purée) for a thick, chunky curry.
• Taste and adjust seasoning if necessary.
• Serve with steamed or sautéed vegetables on a bed of brown rice

Nutrition