High-Protein Vegan Chickpea Curry

Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Protein: ~30g per serving

Ingredients

• 2 cans chickpeas, drained and rinsed
• 1 can light coconut milk
• 1 cup cooked red lentils
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tbsp olive oil
• Salt to taste
• Fresh coriander (optional)

Instructions

1. Heat olive oil in a large pan over medium heat.
2. Sauté onion until soft, then add garlic and ginger.
3. Stir in curry powder, cumin, and turmeric; cook 30 seconds.
4. Add chickpeas, lentils, and coconut milk.
5. Simmer uncovered for 20–25 minutes, stirring occasionally.
6. Season with salt and garnish with coriander.

Meal Prep Tips

• Keeps 4–5 days refrigerated
• Freezes well
• Serve with brown rice or quinoa for extra protein