This healthy Turmeric Curry with Spicy Lentils is not only totally satisfying but also entirely vegan and gluten free. Fresh flavors that make the curry you’ve been dreaming of.
Can we ever get tired of curries? I can’t imagine so. Just because I love curries and especially my favorites like this Lentil Chickpea Yellow Curry or the Cashew Curry Broccoli Stir Fry.
Time to fulfill all your curry cravings. Me and you, together we know this Turmeric Curry with Spicy Lentils is protein rich, made with lentils and chickpeas in and out, incredibly flavorful, satisfying, really dumb easy.
I’m not kidding, mouthwatering, warming, addictive, shareable, great to wow on potlucks, creamy and one impressive must make.
Before we’re going into how to make this, let me tell you something about curry paste which I use in my curry recipes. I get the question all the time: can I use curry powder?
I always said, definitely not! It’s just not the same flavor you get compared to curry paste.
For this Turmeric Curry with Spicy Lentils I used red and yellow curry paste, because this was what I had on hand in my pantry.
Feel free to use red or yellow curry paste. Most store have them in different varieties. Just make sure it’s vegan friendly – some are not.
If you absolutely can’t find any curry paste or you are too lazy to make your own, I would suggest using garam masala, which is a spice blend.
Doing so the result will still be flavorful and delicious, but it won’t have the same taste.
How to make curry paste?
First you will need easy ingredients like onions, tomato paste, garlic, chilies, ginger, tamari to make it gluten free if that’s important for you. A bit of sweetener (maple, or coconut blossom sugar) is great.
Next, put all the ingredients in your food processor and process until you have a big paste. If your paste is too thick, add some water and briefly blend again.
In the next step heat a small casserole and cook the paste until it’s warm and thick, then store in a airtight container. If you want an even more fresh touch, add a bit of lime juice.
For yellow curry paste, leave out the tomato paste and add more curry powder.
How to make Turmeric Curry with Spicy Lentils
What goes well with lentils? Exactly curry so let’s move straight ahead and make this. First cook your lentils according the manufacturer’s directions.
While the lentils are cooking, prepare the curry. It’s super easy and great for all your 30 minute meals.
In a casserole heat a bit vegetable broth, if you don’t want any oil. Otherwise use a bit oil, coconut or olive are best.
Fry the garlic for around 5 minutes, then add all the other ingredients (curry paste, turmeric, chickpeas, and coconut milk) and cook for around 15 minutes at medium heat. Season with salt and pepper.
Note: if you want to use the optional extras like onions and bell pepper, fry them with the garlic at the beginning. After 5 minutes add the optional peanut or almond butter, and edamame or peas.
Don’t forget to season with salt and pepper as well.
Please make sure not to overcook the lentils. If you cook them too long, they will get mushy. Next combine lentils and curry paste in a small casserole, season with salt and pepper. Reheat on low for around 5 minutes.
Serve the curry with the spicy lentils divided into plates or bowls and enjoy.
It’s a great filling, diary free alternative. Absolutely no need for rice, quinoa or bread. The lentils take the place of grains in this curry.
Where do vegans get protein?
This Turmeric Curry with Spicy Lentils is the answer. Chickpeas and lentils are both great plant based protein sources. In one cup chickpeas you get 15 gr protein. For lentils it is 18 gram protein.
Add to that the other benefits like high amount of fiber, antioxidants, vitamins, and minerals. So don’t be worried about the question “how to get enough protein as a vegan”.
If you give this Turmeric Curry with Spicy Lentils a go, tag me on Instagram and Facebook with your remakes with a picture.
Cheers, Florian.
Turmeric Curry with Spicy Lentils
This healthy Turmeric Curry with Spicy Lentils is not only totally satisfying but also entirely vegan and gluten free. Fresh flavors that make the curry you’ve been dreaming of.
Ingredients
For the Turmeric Curry
- 2 15 oz cans chickpeas, drained
- 1 tbs turmeric
- 1 15 oz can coconut milk
- 4 Tbs red or yellow curry paste
- 6 cloves garlic, peeled and minced
- salt, pepper to taste
For the Spicy Lentils
- 1/2 cup green lentils, uncooked
- 4 tsp red or yellow curry paste
- salt, pepper to taste
Optional
- 1 cup bell pepper, chopped
- 1 cup onions, peeled and chopped
- 1 cup edamame
- 3 Tbs almond or peanut butter
Instructions
- First cook your lentils according the manufacturer's directions.
- While the lentils are cooking, heat a bit vegetable broth, if you don’t want any oil in a casserole. Otherwise use a bit oil, coconut or olive are best. Fry the garlic for around 5 minutes, then add all the other ingredients (curry paste, turmeric, chickpeas, coconut milk) and cook for around 15 minutes at medium heat. Season with salt and pepper.
- Note: if you want to use the optional extras like onions and bell pepper, fry them with the garlic at the beginning. After 5 minutes add the optional peanut or almond butter, and edamame or peas. Don’t forget to season with salt and pepper as well.
- Next combine lentils and curry paste in a small casserole, season with salt and pepper. Reheat on low for around 5 minutes. Serve the curry with the spicy lentils divided into plates or bowls and enjoy. It’s a great filling, diary free alternative. Absolutely no need for rice, quinoa or bread. The lentils take the place of grains in this curry.
Nutrition Information:
Yield: 4 Serving Size: 2.5 cupsAmount Per Serving: Calories: 562Total Fat: 30gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 2gSodium: 645mgCarbohydrates: 60gFiber: 18gSugar: 4.2gProtein: 20g