Fact: Curries are delicious. They’re incredibly versatile too. It’s a fantastic and easy way to get in lots of veggies and protein, all whilst being completely scrumptious. At the moment I’ve been having them for lunch, meal prepping them at the start of the week, then heating them up at work.
This particular Curry is SO quick, easy and cheap, that I knew it was one I had to share with you all. You literally throw everything into a frying pan, cook for about 15 minutes, and you’re done! It’s the perfect vegan mid-week dinner, or lunch, if you’re like me. And when I say it’s quick, I do mean quick. I’ve cut every corner possible so that I can get it made as quickly as possible for when I’m meal prepping.
In this recipe I’ve used tins of chickpeas and lentils, which are already cheap, but if you’re looking to save even more money, then grab a big bag and cook them yourself. I like convenience, which is why I just go for the tinned options. I’ve also used bags of frozen veg as well. They’re just as nutritious and delicious as fresh veg, but saves me heaps of time from cutting loads of vegetables. Feel free to experiment with different bags, but in this recipe I’ve used the Coles own brand stir-fry frozen veg.
I eat the curry as is, but it would be delicious served with rice and some naan bread. Give it a try, and I promise you, you won’t be disappointed!
Quick and Easy Vegan Lentil and Chickpea Curry
Ingredients
- 400g tin chickpeas, drained and rinsed
- 400g tin lentils, drained and rinsed
- 400g tin coconut milk
- 500g bag frozen veg (or fresh veg of your choice)
- 1tsp fresh ginger, grated
- 1.5 tbsp curry powder
- 0.5 tbsp turmeric powder
- 2 tsp tomato paste
- 1 tsp chilli powder (optional)
- Salt and peper for seasoning
Directions
- Step 1 Begin by heating up a large frying pan over a high heat. If you are using fresh veg, add a small tsp of olive oil
- Step 2 Next, pour in your bag of frozen veg, and begin to stir as it defrosts
- Step 3 Once defrosted slightly (about 3 minutes), add in your ginger, curry powder, turmeric powder and chilli powder. Stir well to cover all veg
- Step 4 Cook for another 2 minutes, stirring frequently
- Step 5 Next, add in your lentils and chickpeas, and stir to coat with the spices
- Step 6 Pour in your coconut milk and tomato paste, stir well
- Step 7 Bring to the boil, and then simmer over a medium heat, stirring frequently
- Step 8 Add seasoning and adjust as necessary
- Step 9 Cook for another 5 to 10 minutes, until the sauce has thickened slightly
- Step 10 Serve!
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