Lentil Chickpea Yellow Curry

This Lentil Chickpea Yellow Curry is vegan and gluten free and you'll make it with just 6 ingredients in 2 easy steps. Prepare for the foremost incredible, delicious plant-based meal.

Drum rolls: here is my Lentil Chickpea Yellow Curry. It's seriously the simplest curry ever, no joke, no kidding or false exceptions.

Lentil Chickpea Yellow Curry

It is a mouthwatering dream during a bowl, warming, curry infused, satisfying, filled with flavor, creamy, drool-worthy, then addicting.

Heat an outsized casserole. Use a touch copra oil or simply vegetable broth for frying the onions and garlic.

Do this for a minimum of 3 minutes, before you add coconut milk and lentils, yellow curry paste. Then cook this for 20 minutes – please not longer. We don’t want the ingredients mushy or overcooked.

INGREDIENTS :

• 1/2 cup lentils
• 1 can 14 oz chickpeas
• 2 14 oz cans coconut milk
• 6 garlic cloves, peeled and chopped
• 3 Tbs yellow curry paste
• 1 onion
• salt pepper to taste

OPTIONAL ADD-ONS

• lemon juice
• chopped bell pepper
• 2 tbs cashew butter

INSTRUCTIONS :

1. Heat a large casserole. Use a bit coconut oil or just vegetable broth for frying the onions and garlic. Do this for at least 3 minutes, before you add coconut milk and lentils, yellow curry paste. Then cook this for 20 minutes – please not longer. We don’t want the ingredients mushy or overcooked. Just 5 minutes from the end, add chickpeas.
2. Choose your optional add ons and customize your curry to your liking. Serve into bowls and enjoy

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