Enjoy a flavorful, nutritious meal with this easy chickpea and lentil curry. High in plant-based protein and fiber, and scented with warming spices, this vegan curry is satisfying, simple to prepare, and ideal for weeknight dinners or meal prep.
Curry is a favorite in our kitchen. While I often make variations like Thai chicken curry or chicken curry with almond milk, this version is fully plant-based. The combination of chickpeas and lentils creates a hearty texture, and the full-fat coconut milk gives the sauce a creamy finish without dairy. It reheats well, stretches across several meals, and can be customized with extra vegetables or a protein of your choice. It’s one-pot comfort food that’s both easy and nourishing.
Why You’ll Love Chickpea Lentil Curry
Nutritious: Chickpeas and lentils deliver protein, fiber, and essential vitamins and minerals, making this curry a nutrient-dense meal that keeps you full longer.
Delicious: A balanced blend of spices, tomatoes, and coconut milk produces a rich, comforting flavor that’s hard to resist.
Versatile: This recipe adapts easily—adjust the heat with cayenne, add vegetables, swap in meats, or serve with rice, quinoa, or flatbread.
Easy to make: A simple one-pot recipe with minimal active time, perfect for busy evenings.
Budget-friendly: Staples like chickpeas, lentils, and pantry spices are affordable and widely available.
What Is Curry?
Curry generally refers to dishes of meat, vegetables, or legumes simmered in a spiced sauce, often with a tomato or coconut base. Spice blends differ by region but commonly include ginger, garlic, turmeric, cumin, coriander, and chili. Some recipes use prepared curry powders or garam masala. Curries appear in many cuisines—Indian, Thai, Malaysian, and more—and are typically served with rice or bread and sometimes accompanied by condiments like chutney or yogurt.
Is This Curry Vegan?
Yes. This chickpea and lentil curry contains no dairy or meat. Full-fat coconut milk creates a creamy texture without heavy cream, and neutral cooking oil is used instead of ghee to sauté the vegetables. The result is a rich, dairy-free curry with plenty of depth.
Is Chickpea Lentil Curry Good for You?
Generally, yes. Chickpeas and lentils are excellent sources of plant protein, fiber, iron, folate, and potassium. These nutrients support digestion, steady blood sugar, and heart health. Spices such as turmeric, ginger, and cumin add antioxidants and anti-inflammatory benefits as well.
Ingredients
1 tablespoon vegetable oil — canola, avocado, or coconut oil work.
4 cloves garlic, minced
1 medium onion, chopped
1 inch ginger, minced
1 green chili, seeded and chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
¼ teaspoon ground turmeric
Pinch of salt
1 (15 oz) can crushed tomatoes — use plain crushed tomatoes without added herbs.
1 (14 oz) can full-fat coconut milk — include the cream for thickness; low-fat versions may be too thin.
2 cups vegetable broth
1 cup lentils — green, brown, red, or yellow lentils work; rinse before using.
1 (15 oz) can chickpeas
½ lemon, juiced
¼ cup fresh cilantro, finely chopped
How to Make Chickpea and Lentil Curry
Step 1. In a large pot, heat the oil over medium heat. Add garlic, onion, green chili, and ginger. Sauté 3–4 minutes until the onion softens and becomes translucent.
Step 2. Reduce the heat and add coriander, cumin, and turmeric. Toast the spices for about a minute until fragrant.
Step 3. Add the crushed tomatoes, vegetable broth, a pinch of salt, and the rinsed lentils. Stir to combine, increase heat, and bring to a simmer. Cook uncovered about 20 minutes until the lentils are nearly tender.
Step 4. Stir in the chickpeas and coconut milk. Simmer another 10–15 minutes until the lentils are fully cooked and the sauce has thickened.
Step 5. Remove from heat, stir in lemon juice and cilantro, and serve with basmati rice or your preferred side.
Tips and Tricks
Use fresh aromatics: Fresh garlic and ginger make a noticeable difference in flavor.
Toast spices briefly: Toasting releases essential oils and deepens the spice profile—do this early in the cooking process.
Choose a neutral high-heat oil: Oils like canola or avocado resist burning and keep flavors clean.
Cook onions slowly: Soft, translucent onions add sweetness and avoid bitterness.
Simmer gently: A low simmer cooks lentils evenly without evaporating too much liquid or burning the pot.
Adjust seasoning: Taste as you go and add salt, lemon juice, or chili flakes to suit your preference.
What to Serve with Lentil and Chickpea Curry
Rice: Basmati or jasmine rice pairs beautifully with this curry.
Naan or flatbread: Use to scoop the curry or to make wraps.
Quinoa or other grains: Swap rice for quinoa, couscous, or bulgur for variety.
Vegan raita: A cooling vegan yogurt with cucumber and mint balances the spices.
Pickles or chutneys: Mango chutney or lime pickles add bright contrast.
Must Try Variations
Sweet potato and spinach: Add diced sweet potato with the lentils and stir in spinach with the chickpeas for color and extra nutrients.
Coconut-forward curry: Omit tomatoes and increase coconut milk for a creamy coconut curry—add lime and chili paste for balance.
Dhal-style: Let the lentils cook down longer for a thicker, dahl-like consistency; add extra broth if needed.
Mango chickpea curry: Stir in ripe mango chunks near the end for a tropical sweet-tangy twist.
Roasted vegetable curry: Roast potatoes, cauliflower, bell peppers, or carrots first and fold them into the finished curry for additional texture.
Common Questions
Is it necessary to rinse lentils?
Yes. Rinsing lentils removes dust, debris, and some surface starch, improving texture and digestibility.
Which type of lentil is the healthiest?
All lentils are nutritious. Brown lentils are common and hearty, green (French) lentils hold their shape and have a peppery bite, and red lentils cook fastest and break down into a creamier texture. Nutrient profiles are similar across types.
Can I use garam masala?
Yes—garam masala is a great alternative. Use about 2 teaspoons in place of the individual spices for a warm, aromatic flavor.
Can I make this curry in the Instant Pot?
Yes. Sauté the aromatics on Sauté mode, add spices, then tomatoes, broth, and rinsed lentils. Pressure cook on high for about 10 minutes, quick release, then stir in coconut milk, chickpeas, lemon, and cilantro before serving.
Storing
Refrigerate cooled curry in an airtight container for up to 4–5 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if needed. Freeze cooled curry for up to 3 months in freezer-safe containers; thaw overnight in the refrigerator before reheating.
The Best Chickpea and Lentil Curry
Kate
Ingredients
- 1 tablespoon vegetable oil
- 4 cloves garlic minced
- 1 medium onion chopped
- 1 inch ginger
- 1 green chili seeded and cut into pieces
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon ground turmeric
- Pinch of salt
- 1 15 oz can crushed tomatoes
- 1 14 oz can full fat coconut milk
- 2 cups vegetable stock
- 1 cup lentils rinsed and picked through
- 1 15 oz can chickpeas
- ½ lemon squeezed
- ¼ cup fresh cilantro finely chopped
Instructions
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Heat oil in a pot over medium-high heat. Add garlic, onion, green chili, and ginger. Cook 3–4 minutes until the onion softens and becomes translucent.
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Reduce heat, add coriander, cumin, and turmeric, and toast for about a minute until fragrant.
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Add crushed tomatoes, vegetable stock, salt, and lentils. Stir, bring to a simmer, and cook uncovered about 20 minutes until lentils are nearly tender.
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Stir in chickpeas and coconut milk. Simmer 10–15 minutes until lentils are fully cooked and the curry is thickened.
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Remove from heat, stir in lemon juice and cilantro, and serve with basmati rice.