I came across some cute tiny turnips and a beautiful squash at the market, so why not throw together a warming bowl of lentil and chickpea curry?
I make this recipe quite often, rotating different veggies to make it more fun. And of course, I use my homemade curry spice blend, so the flavor is always spot on! Keep in mind that my spice mix is pretty mild, so feel free to add chili pepper or/and ginger to your curry, if you like it hot.
Heat oil in a large saucepan over medium heat. Sauté onion until soft and caramelized, for about 10 minutes. Add diced turnip and winter squash. Cook for few minutes. Now add garlic and curry powder and stir for a minute until fragrant. Next, add chopped tomatoes and sauté for few more minutes.
Heat oil in a large saucepan over medium heat. Sauté onion until soft and caramelized, for about 10 minutes. Add diced turnip and winter squash. Cook for few minutes. Now add garlic and curry powder and stir for a minute until fragrant. Next, add chopped tomatoes and sauté for few more minutes.
Add lentils and vegetable stock or water. Bring to a boil, lower the heat, cover and let it simmer for 15 minutes or until veggies are fork-tender. Stir from time to time and add more vegetable stock if needed.
When veggies are done add cooked chickpeas, coconut milk, garam masala, and salt. Let the curry simmer uncovered for 5 minutes or until you reach the desired thickness. Taste for seasoning and adjust if needed.
Serve over rice or with favorite flatbread (Homemade Vegan Naan Bread).
PrintRed Lentil and Chickpea Curry with Winter Vegetables
Rich and comforting red lentil and chickpea curry with turnip and winter squash.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 minutes
- Yield: 4-6 1x
- Category: Main course
- Cuisine: Indian
Ingredients
Scale
- 1/2 C red lentils
- 1 1/2 C cooked chickpeas
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 C diced turnip
- 1 C diced winter squash
- 1 can chopped tomatoes
- 2 tbsp curry powder
- 1 1/2 C water or vegetable stock
- 1/2 can full-fat coconut milk
- 1/2 tsp garam masala
- salt to taste
- oil for cooking
Instructions
- Heat oil in a large saucepan over medium heat. Sauté onion until soft and caramelized, for about 10 minutes. Add diced turnip and winter squash. Cook for few minutes. Now add garlic and curry powder and stir for a minute until fragrant. Next, add chopped tomatoes and sauté for few more minutes.
- Add lentils and vegetable stock or water. Bring to a boil, lower the heat, cover and let it simmer for 15 minutes or until veggies are fork-tender. Stir from time to time and add more vegetable stock if needed.
- When veggies are done add cooked chickpeas, coconut milk, garam masala, and salt. Let the curry simmer uncovered for 5 minutes or until you reach the desired thickness. Taste for seasoning and adjust if needed.
- Serve over rice or with favorite flatbread (Homemade Vegan Naan Bread).
Nutrition
- Serving Size: 1/4 recipe
- Calories: 390
- Sugar: 8.3g
- Sodium: 486mg
- Fat: 15.3g
- Saturated Fat: 9.3g
- Carbohydrates: 51.4g
- Fiber: 16.8g
- Protein: 15.5g
- Cholesterol: 0mg
