This recipe was originally published on September 23rd, 2014.
We updated the post with new finished dish images and fine-tuned the recipe writing (same recipe, clearer directions) on November 8th, 2016. (All the post text below is from the original post written September 2014.)
So it’s probably no secret that I absolutely adore tofu. You’ll find a ton of tofu recipes on the blog to prove it! But as much as I love tofu, it’s about time that I get some more legume & bean based recipes on here. posted this dish on Tumblr and Instagram a few weeks ago and it seems like a lot of you wanted the recipe! Well, this one’s for you guys! Every time I make this dish I’m just floored by how really simple ingredients can come together to create something that is so out-of-this-world delicious.
At the base of this recipe are some classic vegan staples, lentils and chickpeas, accompanied by rich coconut cream, flavourful spices, and a good dose of heat courtesy of jalapeños, chile garlic sauce, and chili powder. Just serve that over a bed of steamed veggies and brown rice for satisfying, nutrient rich dinner.
I swear, every time I make lentils for anything I always think about how much I love lentils and how I cannot believe how good they taste…
But then I don’t cook them for another 3 months. What’s up with that!?
This curry is definitely going to change that! The recipe is simple enough that is might even rival stir-fry as my go-to quick and easy dinner option.
In this recipe I opted to use curry powder rather than blending the spices myself. Bagged and bottled spices can get a little pricey from the grocery store, so buying a single spice blend instead of a bunch of individual spices can save you a lot of money.
If you are using single spices to make a curry blend for this recipe, aim for a mild yellow curry powder similar to this one.
$$$ Saving Tip- If possible, buy dried herbs and spices from the bulk section in very small quantities. Bulk spices are usually way cheaper so it’s a great way to minimize waste and save money!
If you’re looking for a soy-free vegan dinner that’s and loaded with healthy ingredients, protein, and fibre, then this is the recipe for you!
For an extra-spicy version feel free to double the amount of jalapeños and chili sauce.
Recipe updated November 11th, 2016.
- ¾ cup green lentils, soaked in cool water for 1 hour
- ½ tbsp coconut oil
- ½ onion, finely diced
- 3 cloves garlic, minced
- ½ jalapeño, seeds removed, finely diced
- ½ tbsp chili garlic sauce
- ½ tbsp sriracha
- 1 tbsp yellow curry powder
- 2 tsp chili powder
- 1 tsp turmeric
- ¼ tsp salt
- 2 cups vegetable broth
- 1 can chickpeas, drained
- 1 cup coconut milk
- In a large skillet or saucepan, heat ½ tbsp of coconut oil over medium-high heat.
- Add onion, garlic, jalapeño, chili garlic sauce, sriracha, curry powder, chili powder, turmeric, and salt. Stir vigorously and cook for about 1-2 minutes.
- Add the lentils and cook for 1 minute.
- Add the vegetable stock and bring to a boil over high heat. Turn heat down to medium and simmer for 15 minutes.
- Add the chickpeas and coconut milk and simmer for 10 minutes.
- Use a potato masher, fork, or immersion blender to gently mash/blend some of the mixture. Break up some of the chickpeas and lentils (do not purée) for a thick, chunky curry.
- Taste and adjust seasoning if necessary.
- Serve with steamed or sautéed vegetables on a bed of brown rice