• Facebook Social Icon
  • Pinterest Social Icon
  • Instagram Social Icon

DISCLAIMER: Naomi Green is a Vegan Lifestyle Coach & Educator certified by the Main Street Vegan Academy with a certificate in Plant-Based Nutrition from The T. Colin Campbell Center for Nutrition Studies and eCornell.   Her website, Goingveganforhealth.com and her Plant-Empowered Woman  programs are a service of Going Vegan For Health, LLC, owned by Naomi Green. The content and material on this website should not be considered medical advice nor medical treatment for any specific health conditions. Naomi Green is not a health care provider or clinical nutritionist. Consult your doctor before changing your diet and discuss any and all medications you are on including monitoring your health for positive changes that may affect the amount of medication you are taking.

Drop The Weight, The Meds & The Emotional Baggage!

© 2019 Going Vegan For Health, LLC

Blog

Easy Vegan Chick Pea, Lentil & Brussels Sprouts Curry

October 18, 2017

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.

 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

1.5 tbsp. yellow curry powder

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 to the pot. Cook, bubbling on low to medium for just 20 minutes. Do not overcook or lentils will turn mushy. In the last 5 minutes add the chickpeas. After removing from the heat, squeeze in lemon juice.

 

Step 3: Trim bottoms and cut Brussels Sprouts in half. Saute in a pan in a thin layer of veggie broth and keep adding until sprouts yield to piercing with a knife (soft enough to bite) and they are bright green.

 

 

Step 4: Serve in a bowl or on top of rice and add Brussels Sprouts to the top. If you have no Brussels Sprouts, still delicious! Or, if you have other roasted vegetables already prepared in your fridge you can simply warm up and add these to your bowl or plate either on top or ladled with this delicious curry!

 

 

Want to take back your health eating this way

but need help with how to do it? 

 

 

 Schedule a FREE "Health 180" Plant Power Coaching Call with me to: 

 

-CREATE a crystal clear vision for the healthy lifestyle you want free of the health conditions and limiting beliefs that are dragging you down

-UNCOVER hidden challenges sabotaging your health and weight loss efforts

-LEAVE this session renewed, inspired and ready to reclaim your health quickly through a whole food plant-based vegan diet and lifestyle

 

-Naomi :)

 

 

 

 

 

 

 

Please reload

More Posts

Green Goddess Quick Slurp Soup (Oil-Free)

1/10
Please reload

Follow Me
  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon
  • Pinterest Social Icon

Want To Feel Better Fast?

Download my free Naturally Vegan Foods Cheat Sheet &

 start your whole food plant-based no-oil lifestyle easily today!