Stovetop Lentil Chickpea Curry (Dairy Free)
This dish is full of savory, warm, flavorful spices. It's perfect over white rice or with some warm naan. Best part? It's a one-pot recipe, which means easy clean-up!
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.