One of my main-stays I make a big batch of and eat for various meals throughout the day.
Chickpea Curry with Kale, Mushrooms, & Lentils
1/2 yellow onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
5 cloves of garlic
2 Tablespoons chili paste (red, green or yellow, which have varying degrees of heat and spice so the amount is preferential!)
1 teaspoon grated ginger
2 teaspoons ground cumin
1 Tablespoon vegetable bouillon
2 teaspoons of salt
6 cups of water
1 can drained and rinsed Chick Peas
4 stalks of kale, chopped
6 large mushrooms, large dice
1 cup lentils
1 Tablespoon earth balance vegan butter
Juice of half of a lime
In a hot pan sweat the onions, peppers, and garlic with 2 tablespoons of coconut or olive oil
Once translucent, add the chili paste, ginger and cumin. Coat every piece by scraping the pan making sure every piece is accounted for. Any strays will burn!
Cook for 1 or 2 minutes to open up the spices
Add the 6 cups of water and vegetable bouillon
Bring to a boil and simmer 10 minutes, turn to low and blend with a hand blender
Add the lentils, chick peas, kale, and mushrooms. Bring to a boil and simmer for 30 minutes covered.
After 30 minutes or when the lentils are soft, stir in the earth balance and lime juice
This recipe makes about 4 large servings, it is very filling and great for a quick lunch or dinner!