One-Pot Lentil Curry With Tomatoes And Chickpeas (vegan)
This lentil curry is cozy, vegan, packed with protein and can be made as spicy as you’d like. It takes about 10 minutes to prep and comes together in 40ish minutes while it simmers (and you do nothing!).
Servings Prep Time
3lunches 50mins
Passive Time
30-40mins
Servings Prep Time
3lunches 50mins
Passive Time
30-40mins
Ingredients
Spices
Instructions
  1. If using rice, start cooking that first.
  2. In a large skillet or pot, heat the coconut oil on high for 1 min. Add onions, garlic and tomatoes and stir. Lower heat to low-medium and cook for about 10 mins.
  3. Add chickpeas, lentils, garlic, ginger, chopped onion and all the spices. Stir well.
  4. Add coconut milk and water, bring to a boil. Reduce heat and let simmer for 30-40 mins covered.
  5. After it’s done, squeeze the lime over the curry and stir. Divide curry into three meal prep containers over rice and top with parlsey if desired. (I put mine over spinach). Let cool for 30-40 mins before sealing and placing in the fridge. Curry will last for up to 4 days in the fridge.
Recipe Notes

This recipe will last in the fridge in an airtight container for up to four days. This dish heats best in the microwave or on the stove with a little bit of oil.