Hearty Chickpea, Red Lentil & Quinoa One-Pot Curry

When you’re hosting or attending a Christmas gathering with multiple food allergies and dietary needs, finding a dish that everyone can enjoy can feel overwhelming. This vegan, gluten-free curry came together organically after attending a holiday party where inclusivity at the table mattered just as much as flavour.

Without following a recipe, I leaned into naturally gluten-free, plant-based ingredients — chickpeas, red lentils, quinoa, hearty vegetables, warming spices, and coconut milk — to create a comforting one-pot meal that felt both nourishing and festive. The goal was simple: a dish that was vegan, gluten-free, allergy-friendly, and still satisfying enough to please everyone at the table.
The result is a hearty, flavour-packed curry that doesn’t feel like a compromise. It’s the kind of crowd-pleasing meal that works just as well for holiday gatherings as it does for everyday dinners — proof that thoughtful, inclusive cooking can still be deeply comforting and delicious.

Ingredients – Serves 8-10

• 2-3 cups cooked chickpeas
• 1 cup red lentils, rinsed
• 1 cup quinoa, rinsed
• 3-4 medium carrots, diced
• 3 medium potatoes, cubed

For the base (blended):

• 1 onion diced
• 2–3 inch piece ginger
• 10 cloves of garlic
• 1 green chilli (adjust to taste)
• 5–6 tomatoes (Fresh and Canned combo)
• 1 tbsp of tomato paste
• ¼ cup water (plus more if needed)

Spices & seasoning:

• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 2–4 tbsp coconut oil
• 1–1½ tbsp garam masala
• 2 tbsp paprika (or substitute with a spicier chilli powder if you prefer more heat)
• Salt & pepper, to taste
• 1 lime

To finish:

• 1 cup full-fat coconut milk
• 1–2 cups shredded kale

Method

1. Add the ginger, garlic, green chilli, and tomatoes to a blender and blend until smooth. Set aside.
2. Heat the coconut oil in a large pot over medium heat. Add the cumin seeds and mustard seeds and let them splutter until fragrant. Add the minced onion and cook until translucent.
3. Stir in the diced carrots and cook for a few minutes. Add the garam masala, paprika (or chilli powder), salt, and pepper.
4. Pour in the blended tomato mixture and cook for a few minutes, stirring, until slightly thickened and aromatic.
5. Add the purée along with about ¼ cup of water. Stir well, then add the cubed potatoes. Cover and cook for 10–15 minutes, until the potatoes are just tender.
6. Stir in the red lentils and quinoa. If the mixture feels too thick, add a little more water—just enough to allow everything to cook evenly.
7. Cover and cook for another 10–15 minutes, stirring occasionally, until the lentils are soft and the quinoa is fully cooked.
8. Reduce the heat to low. Stir in the shredded kale, then mix through until wilted. Finish with coconut milk (yes, a whole can). Simmer gently for 2–3 minutes until combined. Squeeze the whole lime to finish the dish.

Serving Notes

• Delicious with basmati rice, naan, sourdough or enjoyed on its own.
• Even better the next day as flavours deepen.
• Easily adjustable for spice and thickness.

Bon appétit!