Coconut Lentil and Chickpea Curry

Ingredients

• 1 cup dried red lentils, rinsed
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can full-fat coconut milk
• 2 cups vegetable broth
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1.5 tbsp curry powder
• 1 tsp ground turmeric
• 0.5 tsp ground cumin
• 0.75 tsp salt
• 2 cups fresh baby spinach
• 2 tbsp fresh lime juice
• 0.25 cup chopped fresh cilantro, for serving

Instructions

1. Add the rinsed red lentils, chickpeas, diced tomatoes, coconut milk, and vegetable broth to the slow cooker insert.
2. Stir in the diced onion, garlic, ginger, curry powder, turmeric, cumin, and salt until evenly combined.
3. Cover and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours, until the lentils have completely broken down and the curry looks thick and creamy.
4. Check doneness by tasting a spoonful of lentils; they should be fully soft with no firm center, similar to the texture of a thick soup, not al dente like pasta.
5. Stir the curry well; red lentils naturally dissolve as they cook and will thicken the sauce on their own without any extra flour or cornstarch.
6. If the curry looks too thick, stir in a splash of extra broth or water until it reaches a consistency you like.
7. Stir in the fresh spinach during the last 10 minutes of cooking, cover, and let it wilt down into the curry.
8. Stir in the lime juice and taste, adjusting salt or curry powder as needed.
9. The curry is ready when it is thick, glossy, and fragrant, with no raw onion smell remaining.
10. Ladle over cooked rice and top with fresh cilantro before serving.

Tips

Why You'll Love This

• Fully plant-based and naturally gluten-free
• High in plant protein and fiber
• Comes together with minimal chopping
• Freezes and reheats exceptionally well

Nutrition

Nutrition values are estimated per serving based on the ingredients used.