Curry Lentil Stew with Chickpeas

A delicious, hearty, and filling vegan dish chock full of tomatoes, lentils, chickpeas, and warm spices with your choice of vegetables – all for about 3 bucks!

Course Main Course

Cuisine Indian

Keyword curry lentil stew, curry lentil stew with chickpeas, vegan lentil stew, vegan stew

Prep Time 10

Cook Time 35

Servings large bowl

Calories 555kcal

Author Ari

Cost $2.44 (stew base)

Equipment

high wall pan

Ingredients

1 tablespoon olive oil
1/3 cup yellow onion chopped
1 clove garlic chopped
2 tablespoons ginger minced
1 teaspoon curry
1/2 teaspoon cumin
2 tablespoons chili garlic sauce *or* dash of cayenne pepper
8 ounces tomato 1 large, diced
1/4 cup lentils dry, rinsed
1/2 cup chickpeas canned, drained, rinsed
1 cup water or broth

US Customary - Metric

Instructions

Chop the onion, garlic, and ginger.
Add olive oil to a large frying pan and heat over low to medium heat.
Add the onion, garlic, and ginger. Heat for a minute or two. Add the spices and mix together.
Add the tomato, lentils, chickpeas, chili garlic sauce, and liquid. Bring to a boil, reduce to a simmer, and cover.
Cook 30 minutes, stirring occasionally.
While the stew is cooking, chop up any vegetables you want to add to the stew. Add these after 30 minutes and cook another few minutes.
Serve with rice, bread, pasta, any toppings, or enjoy on its own.

Notes

Nutrition data is provided as a courtesy, calculated automatically, and may differ depending on your specific ingredients and amounts.
This recipe yields one very large serving or two smaller servings.
Vegetables amounts I added to the stew:
- carrots: 2 oz.
- green beans: 2 oz.
- cauliflower: 2 oz.
- spinach: 1 oz.
Any leftovers can be stored in a closed container in the fridge for a few days. It can store in the freezer for months.

Nutrition