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