Vegan Chickpea And Lentil Curry, With Vegetables, & Quinoa
Vegan chickpea and lentil curry. It’s a top vegetarian curry with chickpeas lentils & sweet potato. Another easy, tasty vegetable curry with quinoa. So, try my version of chickpea and vegetable curry with quinoa. Check out my latest lunch!
By the way, it can also be done with rice, but quinoa is relatively higher protein, has a number of other advantages, and is tasty.
Plus, the cans of cooked beans from your supermarket are cheap protein, even if you use the organic versions that I prefer, if I can get them.
With this recipe, including the spices below, it’s very filling, healthy, and delicious.
So, despite the sometimes disparaging comments about lentils, I’m proud to be a lentil lover! (But, I do think black beans are the best of all the bean family).
Spices for this vegetarian curry with chickpeas, lentils and sweet potato
- One white or brown onions
- 1-2 cloves of garlic
- About a tablespoons of grated ginger
- 2 tablespoon of coriander powder
- a teaspoon of garam masala
- a teaspoon of smoked paprika
- one teaspoon of turmeric powder
- 2 teaspoons of ground cumin
The spices once I had them all ready to add. Get them all at your local supermarket.
Other ingredients for chickpea and vegetable curry with quinoa
- One can of each of cooked lentils, and chickpeas
- a full can of coconut milk (ideally organic)
- 2-3 cups of water
- pepper to your taste
- a couple of tablespoons of olive oil for sauté
- half packet packet of washed baby spinach or equivalent
- Finely cubed, medium size, orange, sweet potato
- a cup of finely chopped pumpkin
- 4 medium size tomatoes chopped, or a can of them
- 4 medium to large mushrooms
- 1 cup of uncooked quinoa.
My helpful assistant in the kitchen cut up all the vegetables for me! So, all I did when I got back from teaching the morning’s yoga classes was just use the easy steps below. It was ready in about 20 minutes at most.
Cooking quinoa for your vegan chickpea and lentil curry
- Start by cooking the quinoa.
- Cook it just as if if were white rice.
- So, put it in a saucepan and cover with water to the depth of a finger laid across the top of quinoa in the saucepan
- Then, bring it to the boil & then turn down to a very low simmer
- It will take around 15 minutes
- It’s done when it fluffs up and dries out so it not wet and watery.
Cooked quinoa to the point where it fluffs up, but is soft, and a bit crunchy (but not hard in any way).
Vegan chickpea and lentil curry: how to
- Chop onions and garlic quite finely
- Add oil to pan
- Heat oil and add onion, garlic and ginger
- Sauté it and watch it does not burn
- Add the other spices and stir well
- Stir in all remaining vegetables, and cook briefly with spices
- Add coconut milk, and let it simmer until all vegetables are cooked
- You may need to add water to get a suitable consistency
- Drain and rinse lentils and chickpeas under running water
- Add above beans and stir in
- Simmer on low heat for 5-7 minutes
- Add spinach
- Let it simmer for 2-3 minutes
- Add pepper to taste and garnish with parsley.
Chickpea lentil curry vegan style, with vegetables
The final vegetarian curry with lentils and chickpeas.
Recipes Extra tips and comments
- Serve with quinoa
- But you could also use rice instead of quinoa.
- If you want it hotter, you can add more chili. The above recipe is medium heat.
- You can easily store what’s left over
- I find these beans also digest very easily. (The idea that at least these sorts of bean create too much gas is just another urban myth!)
- Meanwhile, I don’t get hungry, because there’s plenty of high quality protein.
Vegan chickpea and lentil curry for 2… on my back verandah
Lunch is served for two, With plenty for another meal later. Try chickpea and vegetable curry with quinoa… delicious.
The new habits and cooking skills I’ve learnt at Flametree retreats
In each of the two most recent Flametree yoga & breath meditation retreats, I (Chris Lalor) have learnt new recipes, eating styles, and delicious food.
As a result, I’ve been able to make some very positive changes to my lifestyle.
In particular, I got around to trying new food mixes that I’d been putting off for a lifetime!
As a result, I feel better, and have lost a lot of waist I didn’t need! Plus, I kept it off.
Free cooking class at Flametree’s Bali retreat
Plus, at the retreat I found the free cooking class useful.
In the picture below, that’s us in the well-equipped and very clean kitchen at the Pondok Pisang Bali retreat venue.
The Balinese chefs, directly managed by Desa, the resort owner, have been looking after me there for many years.
Some of us did the cooking class, and others went on the chauffeur driven tour around local sites.
But, we then walked just down the lane behind the retreat venue and saw a magnificent dancing display and ceremony. It was at the main temple of the local Balinese village.
Further down the page, I’ve also included a picture of the wonderful Balinese dancing.
I’d love to see you at the next retreat.
Free cooking class at Flametree’s Bali retreat
The free cooking class on the afternoon off at the retreat. I took good notes on the several new, delicious recipes I learnt there. I will share some of those soon too. For instance, the Black Rice pancakes we all loved!
Some new, recipes I’ve learnt
So, I recommend you try more lentils, chick peas, and other beans.
If you get enough good quality protein, then you don’t feel hungry, especially if you’re trying to watch your waist.
Please let me know if you also like this recipe. You can comment below.
Plus, please contact me with any recipes you’d like to share with me, or with others in our Flametree Yoga Studio community.
Balinese ceremony we attended right after cooking class
At the retreat, we also saw great dancers by several age groups. Notice the proud mums on the sidelines!
