Easy Vegan Chick Pea, Lentil & Brussels Sprouts Curry

Who else loves curry? Hot and spicy; cool and creamy. Coupled with high protein chick peas and lentils. Add bright green Brussels Sprouts if you got 'em. The best part is you can whip up this amazing dinner in about 30 minutes.

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Easy Oil-Free Chick Pea, Lentil & Veggie Curry

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Vegan Cooking Level: Beginner

1 small onion

6 garlic cloves, peeled and grated

1-inch nub of ginger, peeled and grated

2 14 oz cans lite coconut milk

1/2 cup lentils, rinsed

1 can chickpeas, drained

1/2 cup frozen peas

1 1/2 tsp. yellow curry powder

1/2 tsp. turmeric powder

1/2 tsp. garam masala

1/2 tsp. coriander powder

1/4 tsp. cayenne pepper

1/2 tsp. salt

1/8 tsp. pepper

1/2 lemon, juiced

Optional:

Brussels Sprouts

Crushed, spiced (tandoori or Shawarma spice mix), toasted cashew nuts

Chopped cilantro

Step 1: Heat a large dutch oven or soup pot. Saute your onions, garlic and ginger in veggie broth for just a few minutes.

Step 2: Add coconut milk, lentils and the yellow curry powder and all the rest of the spices to the pot. Cook, bubbling on low to medium for just 20 minutes. Do not overcook or lentils will turn mushy.

Step 3: While the curry is cooking, trim bottoms and cut Brussels Sprouts in half (or chop other veggies into bite size pieces. In the last 10 minutes of cooking time, add veggies of choice. In last 5 minutes of cooking time add, chickpeas and frozen peas. Add any spinach in the last minute. Finish with the lemon juice and chopped cilantro.

Step 4: Serve in a bowl or on top of cooked (or leftover) rice.