Ingredients:

• 1 cup lentils or chickpeas (cooked)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 can (14 ounces) diced tomatoes
• 1 cup vegetable broth
• Salt and pepper to taste
• 2 cups cooked brown rice
• 2 cups steamed broccoli florets

Instructions:

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1. Sauté Aromatics:

‍Heat oil in a large pan over medium heat. Add chopped onion and minced garlic, sautéing until the onion becomes translucent.

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2. Add Spices:

‍Stir in curry powder, cumin, and turmeric. Cook for an additional minute, ensuring the spices coat the onions and garlic evenly.

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3. Incorporate Lentils or Chickpeas:

‍Add the cooked lentils or chickpeas to the pan, along with diced tomatoes (including the juice) and vegetable broth. Stir well to combine.

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4. Simmer the Curry:

‍Bring the mixture to a simmer. Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes. Stir occasionally to prevent sticking and allow the flavors to meld.

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5. Season and Serve:

‍Season the curry with salt and pepper to taste. Serve the lentil or chickpea curry over cooked brown rice and with a side of steamed broccoli.

#Gluten-free #Dairy-free #Egg free #Paleo #High protein #Vegetarian #Vegan