Chickpea & Lentil Coconut Curry

This vegan curry is super-quick to make, but still filling and absolutely delicious!  If you're trying to reduce the amount of meat you eat, this is great place to start. 

Chickpea & Lentil Coconut Curry

Ingredients

• 2 Tbsp. coconut oil
• 1 onion, chopped
• 6 garlic cloves, minced
• 1 sweet bell pepper, chopped
• 2 Tbsp. red curry paste
• 2 14 oz. cans coconut milk
• 1 cup vegetable stock (chicken stock is fine too)
• 1 cup lentils, dried
• 1 14 oz. can chickpeas
• cilantro, chopped
• salt & pepper, to taste
• naan, quinoa, or rice, for serving

Serves 4
Cook Time: 30 minutes

In a 4-quart Dutch oven, heat the coconut oil until shimmering, then add the onion and cook until softened.  Add the garlic and cook for 1 minute, add the bell pepper and cook about 3 minutes.  Now add your curry paste and continue cooking for another minute or two.
Add the coconut milk, stock, and lentils.  Simmer for about 20 minutes; once lentils are softened add the chickpeas and cook for about 5 more minutes.
Serve with naan or over rice or quinoa.  Garnish with cilantro.