Stovetop Lentil Chickpea Curry (Dairy Free)
If you’re looking for a cozy comfort food that’s packed with nutritious ingredients, you’ve come to the right recipe.
This stovetop curry is full of flavor, spices, and warmth. It’s the best meal to serve up on a chilly day. I whipped up this meal one night when I was looking to clean out the fridge and pantry, and it turned out to be one of our favorite meals yet. The curry is vegetarian, gluten-free and dairy-free, so it’s allergen friendly to everyone in your household. If you don’t avoid gluten, however, I highly recommend serving this curry with a few hunks of this Herbed Garlic Butter Naan. You can thank me later.
My Helpful Tips for a Flavorful Curry:
- Toast your dry spices in the skillet. Before adding the rest of your ingredients, make an empty space in your skillet and add the spices. Stir them occasionally and toast them just until you can smell them. This simple trick brings out such a depth of flavor in your curry!
- Let the curry simmer until it thickens slightly. Not only does this help the texture become thicker and creamier, but this gives the flavors time to mend together and create something really delicious.
- Adjust the spices to your liking. You can add more or less of any of the spices listed in the ingredient to bring out the flavors you like best!
I think a big part of cooking is “making it your own.” That’s exactly what I’m encouraging you to do with this Lentil Chickpea Curry – make it your own! You can add whatever veggies you like, increase certain spices, add different spices, and really just tweak it to your liking!
This curry is so tasty and satisfying, and everyone in your household is sure to love it. I recommend serving it overtop some steamed jasmine rice with a big piece of that naan I mentioned earlier. It’s also amazing simply on its own!
Stovetop Lentil Chickpea Curry (Dairy Free)
Ingredients
- ½ yellow onion, chopped
- ½ tbsp garlic, minced
- 1 cup canned chickpeas, drained and rinsed
- 1 15 oz. can red lentils, drained and rinsed
- 1 cup canned coconut milk, solid and liquid portions
- 1 tomato, chopped
- 1 tsp cumin
- 1 tsp turmeric
- ½ tsp ginger
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp curry powder, or more to taste
- large handful of fresh spinach
Instructions
- In a large skillet over medium heat, heat 1 tsp olive oil. Add garlic and sauté until fragrant, about 30 seconds. Add onion and sauté about 3 minutes.
- Move the onions and garlic to one side of the pan and add all dry spices to the skillet. Toast them until fragrant; this brings out a depth of flavor!
- Stir in lentils, chickpeas, and coconut milk. Bring heat to medium high and let simmer until thickens slightly. Turn heat to low, stir in tomatoes and spinach, and cook for 2 more minutes until cooked down. Serve immediately!
Notes
- I recommend serving this curry with jasmine rice or homemade naan.
- Adjust the seasoning amounts to your liking, you can’t really go wrong!
- Leftovers keep well in the fridge for up to 3 days.