Creamy curry with chickpeas, red lentils and coconut milk

Short description
This curry is an easy high-protein recipe that combines chickpeas, red lentils, tomatoes, coconut milk, and spinach. It becomes thick, filling, and convenient to prepare in larger quantities. It is suitable both for dinner and for meal prep for several days.

Information

Servings: 4
Preparation time: about 35 minutes
Type: vegan
Main protein sources: chickpeas, red lentils, quinoa/rice of choice
Approximate protein: about 22–28 g per serving, depending on the side dish

Ingredients

• 1 tbsp olive oil or another vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, chopped or pressed
• 1 tbsp grated ginger
• 1 tsp curry powder
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp smoked paprika
• 1/2 tsp hot chili, optional
• 200 g red lentils
• 1 can chickpeas, drained and rinsed
• 1 can chopped tomatoes
• 400 ml coconut milk
• 400–500 ml water or vegetable stock
• 2 large handfuls fresh spinach
• juice of 1/2 lemon or lime
• salt and black pepper to taste
• fresh coriander or parsley, optional

For serving

• cooked quinoa, brown rice, or basmati rice
• a slice of lemon or lime
• hot chili, optional

Method

1. Heat the olive oil in a deep pan or pot over medium heat.
2. Add the onion and sauté for 4–5 minutes, until softened.
3. Add the garlic and ginger. Stir for about a minute, until the aromas are released.
4. Add the curry powder, cumin, turmeric, smoked paprika, and chili. Stir well to lightly toast the spices.
5. Add the red lentils, tomatoes, coconut milk, and water or stock.
6. Bring to a boil, then reduce the heat and cook for about 18–22 minutes, until the lentils soften and the sauce thickens.
7. Add the chickpeas and cook for another 5 minutes.
8. Finally, add the spinach and stir until it softens.
9. Season with salt, black pepper, and lemon or lime juice.
10. Serve with quinoa or rice.

Why is it a high-protein recipe?

Chickpeas and red lentils provide a good combination of plant protein, fiber, and complex carbohydrates. If the recipe is served with quinoa, the protein content increases even more.

Tips

• For more protein, use quinoa instead of white rice.
• For a lower fat content, use light coconut milk.
• For a thicker texture, let the curry simmer for a few extra minutes.
• The recipe keeps well for 3–4 days in the fridge.