Ingredients
Directions
Heat a large stovetop pot on medium-high heat. Add the onions, bell peppers, and jalapeño peppers, if using, and cook until the onions are translucent, about 3 minutes. Add 2 tablespoons of water or vegetable broth as needed to deglaze the pan.
Add the cauliflower, garlic, curry powder, onion powder, cinnamon, and salt, if using. Stir to combine all of the ingredients and cook for another minute.
Add the lentils, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil then simmer, covering ¾ of the pot with a lid, simmering for 25 minutes, stirring occasionally.
Remove the lid and remove from the heat. Divide the curry chili between bowls and top with a dollop or two of coconut yogurt, a sprinkle of cashews, and a bit of cilantro, if using.
Chef's Notes
Substitutions
For the onion, substitute white or red for yellow or use shallots in place of onion.
For the bell pepper, use red, orange, yellow, or green bell peppers.
Substitute broccoli or another veggie for the cauliflower.
Instead of chickpeas, use another legume you love.
Substitute another unsweetened and unflavored plant-based yogurt for coconut yogurt.
Use parsley or chives in place of the cilantro.
Instead of coconut yogurt, try a drizzle of light canned coconut milk (BPA-free) on top of the chili.
Prep Ahead
Cut the onions, peppers, and cauliflower ahead of time and store in an airtight container in the refrigerator for up to 2 days before making this recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to one month.
Ingredients
Directions
Heat a large stovetop pot on medium-high heat. Add the onions, bell peppers, and jalapeño peppers, if using, and cook until the onions are translucent, about 3 minutes. Add 2 tablespoons of water or vegetable broth as needed to deglaze the pan.
Add the cauliflower, garlic, curry powder, onion powder, cinnamon, and salt, if using. Stir to combine all of the ingredients and cook for another minute.
Add the lentils, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil then simmer, covering ¾ of the pot with a lid, simmering for 25 minutes, stirring occasionally.
Remove the lid and remove from the heat. Divide the curry chili between bowls and top with a dollop or two of coconut yogurt, a sprinkle of cashews, and a bit of cilantro, if using.
