High Protein Chickpea Curry - Low Fat & Healthy
This chickpea and lentil curry is super yummy, easy to make and nutritious. It is high in plant protein, fiber and low in fat. It is great weekday meal that can be frozen for easy follow up dinner. Chickpeas, lentils and peas provide ample amounts of protein in this vegetarian curry dish
Equipment
- 1 Large soup pot
- 1 High speed blender
Ingredients
- 1 onion
- 2 cloves garlic
- 1 red pepper
- 2 cups peas
- 2 cups canned or cooked lentils
- 2 cups cooked or canned chickpeas
- 1 28 0Z can fire roasted tomatoes
- ¾ cup cashews
- 1 cup soy milk
- 3 cups cubed potatoes
- 1 tbsp smoked paprika
- 1 tbsp garam masala
- 1 tbsp coconut sugar
- 1 tsp turmeric powder
- 1 tsp curry paste
- 3 tbsp Thai Kitchen yellow curry paste
- 2 tsp salt
- 1 tbsp sriracha
- 1 tsp cold pressed olive oil
Instructions
- Peel the potatoes using a vegetable peeler. Cut the peeled potatoes into small, bite-sized cubes. Place the cubed potatoes in a large pot and cover them with water. Bring the pot of water to a boil over high heat. Reduce the heat to medium-low and let the potatoes simmer for about 10-15 minutes or until they are tender when pierced with a fork. Once the potatoes are cooked, drain them in a colander and set them aside.
- Heat a large pot or deep frying pan over medium heat. Add a tsp of olive oil and sauté the chopped onion until it becomes translucent (about 5 minutes). Stir occasionally to prevent burning.
- Add the minced garlic and diced red pepper to the pot and continue to cook for another 5 minutes, stirring frequently.
- Stir in the smoked paprika, garam masala, sugar, turmeric, curry powder, and yellow curry paste. Cook the spices with the onion and pepper mixture for 1-2 minutes to release their flavors.
- Pour in the can of fire-roasted tomatoes, including the liquid, and stir well. Allow the mixture to simmer for 5 minutes, allowing the flavors to meld together.
- Blend the cashews and soy milk in a blender, then add the blended cashews and soy milk mixture to the pot.
- Incorporate the cooked cubed potatoes, chickpeas, peas and lentils into the pot. Stir gently to coat the ingredients with the curry sauce.
- Reduce the heat to low, cover, and simmer for 10-15 minutes, allowing the flavors to meld and the peas to cook through. For an extra kick, add a tablespoon of sriracha sauce and season with salt and pepper to taste
Notes
Serve the lentil and chickpea curry with fresh cooked basmati rice. Store any left overs in an airtight container in the fridge or freezer.