Vegan chickpea lentil curry
Vegan chickpea lentil curry is a protein-packed bowl of comfort. Just serve it with roti or rice for your happy meal.
Equipment
- instant pot /pressure cooker
Ingredients
- ½ cup chickpeas soaked overnight
- ½ cup red lentils with skin,soaked overnight
- 1 large onion chopped
- 3 tomatoes pureed or finely chopped
- 1 tablespoon ginger garlic paste
- 3-4 tablespoon oil
- 1 tablespoon curry powder
- 1 teaspoon paprika / red chili powder
- Salt to taste
- 3 cups water
- ¼ cup fresh cilantro / coriander leaves chopped
Optional (in case of not using curry powder)
- 2 teaspoon ground coriander powder
- 1 teaspoon garam masala powder
- ½ teaspoon turmeric
Instructions
Soak the Chickpeas and Lentils:
- Cover the dried chickpeas and lentils with plenty of water and soak overnight or for at least 4-6 hours. Drain before cooking.½ cup chickpeas, ½ cup red lentils
- The pressure-cooker method below is written for soaked dried chickpeas and lentils. If using canned chickpeas or lentils, skip the soaking step; use a separate shorter cooking method rather than pressure-cooking them for 20 minutes.
Sauté the Aromatics:
- In an instant pot or pressure cooker, heat olive oil or any vegetable oil over medium heat in saute mode.3-4 tbsp oil
- Add chopped onion and ginger garlic paste. Cook for 2-3 minutes until fragrant.1 large onion, 1 tbsp ginger garlic paste
Add the Tomatoes and Spices:
- Add tomato puree, curry powder and paprika, mixing well. Curry powder can be replaced with a mix of turmeric, ground coriander and garam masala.3 tomatoes, 1 tbsp curry powder, 1 tsp paprika , Salt to taste
- Simmer for 2-3 minutes to let the spices blend into the sauce.
Cook the Soaked Chickpeas and Lentils:
- Add the soaked and drained chickpeas and lentils along with water.3 cups water
- Cook for 20 minutes using the pressure setting in the Instant Pot.
- Once done, allow the pressure to release naturally.
Final Touches:
- Garnish with fresh coriander.¼ cup fresh cilantro / coriander leaves
- Simmer for another 2-3 minutes until the lentils and chickpeas absorb the flavors.
Serve and Enjoy:
- Serve warm with brown rice, basmati rice, or vegan naan bread.
- Store leftovers in an airtight container in the fridge for up to 3 days.