A delicious meal that's naturally vegan, this one-pot easy lentil and chickpea curry is perfect for those days when you don't have much time but still want a nutritious dinner.
This easy lentil and chickpea curry ticks all the boxes for the perfect weeknight dinner: it's easy to make, healthy, plant-based, budget-friendly and super tasty.
You don't need any fancy ingredients to make a delicious chickpea and lentil curry; I typically have everything I need at all times so I can whip it up quickly.
An easy lentil and chickpea curry
It only takes about 45 minutes to make this filling chickpea and lentil curry, and you don't need to presoak the lentils to make it. You can even take a shortcut and use precooked lentils to cut the cooking time even more and have the curry ready in 30 minutes!
How to make creamy chickpea curry?
Stir in the chopped tomatoes and coconut milk, then add the green lentils and chickpeas. Bring to a boil, lower the heat and cook with a lid on for 25 minutes or until the lentils are tender and the liquid reduced.
Stir in the spinach and cook for another minute until just wilted, then stir in the lemon juice. Serve with rice, naan bread or chapattis.
What to eat with this curry?
Rice and naan bread both work great with this vegan coconut chickpea curry, but you can also serve it with chapatti, brown rice, or even quinoa.
Can I freeze chickpea curry?
Yes, this is a vegan curry that freezes well. Place it in freezer-friendly containers once it's cooled down and freeze for up to a month. To reheat, defrost the curry overnight in the fridge and then reheat it on the hob or in the microwave, making sure it's piping hot.
Variations and substitutions
- You can add other veggies to this chickpea lentil curry, such as other types of sweet peppers, sweet potatoes, or mushrooms.
- Play with the spices to make the curry as fiery as you want. The curry has just a bit of a kick from the cayenne pepper, but if you want it fiery, add more cayenne pepper and perhaps some red chilli flakes.
- Cut the cooking time in half by using precooked lentils from a pouch or a tin instead of raw ones. You can also substitute the green lentils with red lentils, which will result in a mushier texture but will cook faster.
- Use low-fat coconut milk to cut down on calories if you want, but keep in mind that the curry might not be as creamy.
- Add one teaspoon brown or coconut sugar with the chopped tomatoes to balance the spices.
If you liked this easy lentil and chickpea curry, you might also like some of my other easy vegan curry recipes:
- 2 tablespoon coconut oil
- 1 medium onion, diced
- 1 yellow or green pepper, diced
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped or grated
- 1 tablespoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 1 x 400 g (14 oz) tin chopped tomatoes
- 1 x 400 ml (14 oz) tin full fat coconut milk
- 100 g (3.5 oz) green lentils
- 1 x 400 g (14 oz) tin chickpeas
- 100 g (3.5 oz) baby spinach
- Juice of one lemon
- Heat the coconut oil in a deep pan and fry the onion and green pepper for 7-8 minutes over medium heat until they soften.
- Add the garlic and ginger and continue to cook for 30 seconds until fragrant. Add the ground cumin, garam masala, ground coriander, and cayenne pepper and fry gently for 1 minute.
- Stir in the chopped tomatoes and coconut milk, then add the green lentils and chickpeas. Bring to a boil, lower the heat and cook with a lid on for 25 minutes or until the lentils are tender and the liquid reduced.
- Stir in the spinach and cook for another minute until just wilted, then stir in the lemon juice. Serve with rice, naan bread, or chapattis.
Amount Per Serving: Calories: 503Total Fat: 31gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 50mgCarbohydrates: 47gFiber: 13gSugar: 10gProtein: 16g
Nutritional information is an estimate provided by an online nutrition calculator.