This lentil and chickpea curry answers your prayers: it's so quick and easy that you can whip it up blindfolded and in one breath on busy weeknights. It contains few ingredients and is doable in a one-pot; it delights the taste buds and satisfies the whole family thanks to its protein richness.
Even if you don't have all the necessary spices, you will manage to make this dish the first time. Scout's honor!
Watch How it's Done
Watch the recap with this Lentil and Chickpea Curry Web Story. It's done in the blink of an eye!
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Why this Recipe Rocks
This vegan chickpea recipe was inspired by one of those evenings when I had nothing to eat and was too much like a zombie to go out to the grocery store. I was desperately looking for something in my cupboard when I came across a can of chickpeas and a jar of green lentils. I thought, "How about making a curry with this?"
I know that sometimes on weeknights, you feel overwhelmed, tired, and overwhelmed at the prospect of cooking plant-based. And I understand your frustration. You want to eat healthy without spending too much time in the kitchen and, above all, without compromising taste.
This lentil and chickpea curry recipe is the perfect solution for you. It's easy to prepare, needs few ingredients, and is ready in no time.
It's also incredibly tasty thanks to its unique combination of spices and legumes, which offers an explosion of flavors in the mouth.
Imagine this: you're enjoying this hot and smoking curry, the taste of coriander, cumin, and turmeric blending harmoniously with the coconut milk creamy texture. The rich perfume that emerges from the saucepan fills your kitchen and immediately transports you to distant horizons.
This dish goes perfectly with white rice, warm naan bread, or sautéed vegetables for a balanced and delicious meal. I'm sure you won't be disappointed.
Anyway, I'm not. I'm still eating it, and I can't stop.
It was SO good! I never really combined coconut milk before with lentils and chickpeas, and so the flavour and texture was a welcome surprise. My family actually enjoyed it, too (one family member even requested leftovers over basmati rice the next day). WIN!
Kris j.
What Goes in It?
Notes on ingredients
- Green lentils. I prefer to cook the lentils, but if you want to eliminate a skillet, go for canned lentils. French de Puy lentils or brown lentils are interchangeable here. All kinds of lentils are.
- Spices and seasonings. It's fresh garlic, red onion, and fresh ginger with South Asian spices, like cumin, coriander, Indian chili, and garam masala. (The latter is a blend of cardamom, cinnamon, nutmeg, star anise, clove, fennel, plus the previously mentioned spices).
- Tomatoes. For convenience, I opted for a good-quality canned diced tomato. But yeah, use fresh and chopped tomatoes or tomato paste as desired.
- Full-fat coconut milk. I recommend taking canned coconut milk or coconut cream rather than fresh coconut milk. Both are thicker and give a creamier texture and richer flavor. You can use lite coconut milk (aka low-fat coconut milk), but this will reduce the dish's fat content.
- Chickpeas. I use canned chickpeas for convenience, too. Of course, you can soak dry chickpeas the day before in water with a bit of baking soda. This helps soften the skin of the legumes to better absorb some soaking water and thus tenderize the chickpeas.
Simple Substitutions and Add-ins
- Play with spices. Enhance the dish with curry powder and ground turmeric.
- Intensify the umami factor. Put a tablespoon of tamari in it or add vegetable broth.
- Make it even creamier. Substitute dried red lentils for green or brown lentils.
- Vary the types of legumes. You can replace the lentils and chickpeas with other legumes, such as kidney beans or split peas.
- Hide more fresh vegetables. Add cauliflower, carrots, sweet potatoes, or zucchini for extra nutrients.
- Boosts protein intake. Interchange spinach with kale.
- Invigorate the curry differently. Blend a tablespoon of tamarind paste in it.
- Increase the heat. You can choose Cayenne pepper, crushed chili, chili powder, red pepper flakes, fresh red pepper, or red curry paste.
The Special Diets Corner
If you have food intolerances, here are some ideas for making this dish...
- Low-FODMAP vegan. Replace the onion and garlic with asafoetida and legumes with green peas or green beans. Make sure that the spices do not contain gluten; otherwise, use the products adapted to this diet.
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How to Make this Lentil and Chickpea Curry in 5 Easy Steps
First, I start by cooking the dried lentils in boiling water. I could also have soaked them in cold water for a few hours or the day before to soften them and improve their digestibility, but when you're in a hurry, you don't think about that, do you?
The same goes for chickpeas. So, canned chickpeas it is; it's more practical.
Then, in a large skillet, I heat the olive oil and sauté the onion and garlic for a few minutes until golden. I then continue with the red pepper ①. After a few minutes, I add the spices, i.e., cumin, curry powder, ginger, Indian chili, and salt ②, and let it heat up for 1-2 minutes for the aromas to diffuse. I then add the diced tomatoes and coconut milk ③. The drained lentils and chickpeas follow in the saucepan ④.
I bring everything to a boil and simmer for about 20 minutes. Once the curry is cooked, I add the spinach ⑤, stirring well. I simmer the leafy green for a few more minutes until the sauce is hot and the flavors have blended well. I finish with a squeeze of lemon juice to liven up the exotic stew and voilààà!
The Keys to Success: My Top Tips
Season well for enhanced flavor. Mix the spices well into the hot oil before adding the lentils and chickpeas. This will release the aromas and create a richer, more complex flavor.
Make the legumes interesting for a texture that's enticing. Use a variety of lentils and chickpeas to create a different texture in the curry. French lentils and chickpeas are a good combination for this dish.
Simmer simply and slowly. To blend all the flavors, simmer the lentil and chickpea curry slowly for about 30 minutes. This will allow the flavors to fully develop and result in a thicker, richer texture.
Essential equipment
- A large saucepan or an instant pot for cooking.
- A cutting board to cut vegetables.
- Knives to cut vegetables.
- A tablespoon and a teaspoon to measure spices.
- A wooden spoon to stir the curry.
- Bowls for serving curry over rice or whatever.
Answers to Your Burning Questions
Yes, it is possible to make curry without coconut milk. One can use another choice, like vegan yogurt or just water. But this will significantly impact the dish's flavor and texture.
The best type of rice to accompany curry depends on personal preference. Basmati rice is often used because it is light and fragrant, which pairs well with the spicy flavors of curry. Other options include brown rice, jasmine rice, or wild rice.
Yes, it's possible. Just be sure to thaw the frozen vegetables entirely before adding them to the pan.
Troubleshooting
If you find curry too spicy for your taste buds, there are several tricks to make it milder. First, add more coconut milk or vegan yogurt to sweeten the taste. You can also add a tablespoon of coconut sugar or maple syrup to balance out the flavors.
If you find your curry is too watery, simmer it for a few more minutes to reduce the amount.
You can also thicken it by adding cashew nut cream or chickpea flour (aka gram flour). For the cashew cream, soak a cup of cashews in water for several hours, then blend them until smooth. For the chickpea flour, mix two tablespoons of chickpea flour with a bit of water to form a paste, then add it to the curry.
This may be due to undercooking. Check that the legumes have been sufficiently cooked before serving them.
How to Store This Dish
Lentil and chickpea curry keep very well in the refrigerator for about 3 to 4 days in an airtight container. To keep it longer, freeze it in a suitable freezer bag or container for about 2 to 3 months.
Before reheating, thaw completely in the refrigerator or microwave. Add a little water or coconut milk if the texture changes after freezing. Gently reheat it on the stove over low heat, stirring often, until hot and well blended.
What to Serve this Dish with
Lentil and chickpea curry is a versatile dish that can be served with various sides to create a complete and satisfying meal. Here are some ideas to accompany this delicious dish:
- Basmati rice: Rice is a classic accompaniment to curry dishes. Basmati rice is an excellent option for its aroma and light texture.
- Vegan naan bread: Naan is an Indian flatbread perfect for dipping in curry sauce.
- Chapati: Chapati is an Indian flatbread similar to naan but thinner and easier to make at home.
- Mango Chutney: Mango chutney is a sweet and spicy sauce that perfectly complements the curry flavors.
- Raita: it is a yogurt-based sauce that can be served as an accompaniment to spicy dishes.
More Coconut Milk Recipes
Make this Dish Now
So now you have everything you need to make this delicious chickpea lentil curry. I fully understand that finding time to cook healthy and nutritious meals for your family can be challenging.
But this dish is the exception.
It's easy to prepare, fast and budget-friendly, and above all, delicious! I know you want the best for your family, and it delivers that and more. It's versatile and goes great with different sides, so you can customize it to your family's preferences.
This creamy lentil chickpea curry recipe is a great way to start on a plant-based diet, and I'm here to help you.
You'll gain the confidence to continue experimenting with healthy and delicious foods.
You'll be proud of yourself for doing it.
And above all, you will be delighted to see everyone enjoying every bite of this super good curry!
If you try this recipe, I want to know about it! I always appreciate your feedback. Leave a star rating in the recipe card right below and/or a review in the comment section further down the page. You can also follow me on Pinterest, Facebook, or Instagram. Sign up for my email list, too!
Lentil and Chickpea Curry Recipe
Equipment
- 1 large saucepan or an instant pot for cooking.
- 1 cutting board to cut vegetables.
- Knives to cut vegetables.
- 1 tablespoon and a teaspoon to measure spices.
- 1 wooden spoon to stir the curry.
- Bowls for serving curry and rice.
Ingredients
- 2 tablespoons olive oil or coconut oil
- 1 red onion chopped
- 4 garlic cloves minced
- 1 red bell pepper chopped
- 1 tablespoon grated fresh ginger
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon curry powder (optional)
- 1 teaspoon turmeric (optional)
- 1 teaspoon finely cut Indian chili or ¼ teaspoon cayenne pepper or crushed chili
- 1 can diced tomatoes
- 1 400-ml can coconut milk
- 2 cups (200 g) pre-cooked green lentils or 1 (15-ounce/398 ml) can lentils
- 1 15-ounce /398 ml can chickpeas (about 250 g)
- 1 handful spinach or kale
- 1 tablespoon lemon juice or lime juice
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onion and sauté for 5 minutes until translucent. Add the garlic and red bell pepper and sauté for 5 minutes, until tender.
- Move the vegetables away from the center and add the ginger, cumin, garam masala, ground coriander, and cayenne pepper, plus optional spices and sauté for 1-2 minutes, until the spices are toasted.
- Add the diced tomatoes, coconut milk, precooked green lentils, and chickpeas, and bring to a boil.
- Reduce the heat, cover, and simmer for 20 to 25 minutes until the lentils are tender.
- Add the spinach and cook for another 2 to 3 minutes, until wilted. Add 1 teaspoon of salt.
- Remove from the heat and add the lemon juice. Salt and pepper to taste.
- Serve hot, accompanied by basmati rice or naan.
- Stored in an airtight container, this chickpea and lentil curry will keep for up to 3 to 4 days. To keep it longer, freeze it in a suitable freezer bag or container for about 2 to 3 months.
Notes
- Dried lentils and chickpeas: soak in water for several hours before cooking. Drain the lentils and chickpeas and rinse them under cold water. This will allow the legumes to hydrate and cook more quickly and evenly and result in tender lentils and chickpeas in the curry.
Variants
- Play with spices. Enhance the dish with curry (aka curry) powder and ground turmeric.
- Intensifies the umami factor. Add a tablespoon of tamari.
- Make it even creamier. Substitute dry red lentils for green or brown lentils.
- Varies the types of legumes. You can replace the lentils and chickpeas with other legumes, such as kidney beans or split peas.
- Hide more fresh vegetables. Add cauliflower, carrots, sweet potatoes, or zucchini for extra nutrients.
- Boosts protein intake. Interchange the spinach with the kale.
- Invigorates curry differently. Add a tablespoon of tamarind paste.
- Increase the heat. Add crushed chili, hot pepper flakes, fresh red pepper, or red curry paste.
- Low in FODMAPs and vegan. Replaces the onion and garlic with asafoetida and legumes with green peas. Ensure that the spices do not contain gluten; otherwise, use the products adapted to this diet.
Nutrition
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