Vegan Lentil and Chickpea Curry
A base vegan curry of my favorite flavors with spice and vegetable combos that can be adjusted for preference. Serve over brown rice, couscous, or quinoa.
Other greens, like beet, kale, or sweet potato leaves can be substituted for the spinach.
I like my boiled raisins and cashews to absorb the liquid and become squishy. If you do not like this texture, add them later. Likewise, if you are using green or brown lentils or something else that takes longer to cook, add them earlier and/or adjust the cooking time and liquid to compensate. Chopped dried apricots make a good substitute if you do not have raisins.