Lentil Chickpea Curry

This lentil chickpea curry is an exquisite vegetarian dish crafted with basic components and it comes together swiftly and effortlessly. Each bite is rich and flavorful from the curry spices and coconut milk.

This economical vegetarian curry is loaded with protein from the lentils and chickpeas; it is a substantial and soothing meal that can be relished any evening of the week and is also fantastic for meal prepping. It lasts in the refrigerator for a few days and is freezer-friendly too.

Simple lentil chickpea curry recipe

I enjoy preparing straightforward curries or more specifically Indian curries, not only do they incorporate aromatic spices and herbs, but they are also filled with the nutrients required by your body. This chickpea lentil curry is nutritious and abundant in protein and fiber, making it an ideal meal for those days you wish to feel full for an extended period without the long-lasting impact on your waistline.

It is incredibly straightforward and fast to prepare, taking less than 30 minutes. Simply create the basic tomato foundation with some warm and earthy spices and herbs, then add coconut milk, lentils, and chickpeas. Allow it to boil, and in 30 minutes, you will have a hearty, comforting curry ready on your table. This dish is so delightful, and I’m certain your family will enjoy it as well, even the pickiest of eaters.

All the components needed to make this Indian curry are readily accessible in your kitchen. If you lack some ingredients, a quality curry powder will suffice. However, the inclusion of the other components enhances this curry’s depth of flavor. The coconut milk contributes creaminess and richness to this vegetarian meal.

This recipe also comes together very rapidly as it utilizes canned lentils and chickpeas. That said, you can opt for raw green or red lentils in this recipe and adjust the cooking duration accordingly.

Accompany it with your preferred sides, such as roti/naan (vegan naan bread) or rice, and you’ll be prepared for an incredible vegetarian dinner or lunch, as the case might dictate.

Related curry recipes: butter bean curry and Instant pot lentil curry.

• Canned lentils: I opted for green lentils which are pre-cooked, but you can swap them for red lentils as they cook more swiftly than green or brown lentils.
• Canned chickpeas
• Coconut oil: can be substituted with ghee, butter, or vegetable oil
• Chopped tomatoes: can be replaced with freshly chopped tomatoes.
• Light coconut milk: can be switched with full-fat coconut milk
• Onion
• Garlic
• Ginger
• Paprika
• Curry powder
• Ground coriander
• Ground nutmeg
• Kashmiri chili flakes: can be exchanged with regular red pepper flakes
• Cumin
• Turmeric
• Salt and black pepper

How to prepare chickpea lentil curry

Begin by preparing all the components, ensuring they are within reach.

Melt coconut oil in a shallow skillet over medium heat. Add chopped onions and sauté until they are soft, translucent, and aromatic.

To the sautéed onions, mix in curry powder, coriander, cumin, paprika, nutmeg, and turmeric, stirring to blend and release their flavors. Sauté the spices with the onions for 30 seconds, stirring occasionally.

Mix in garlic and ginger paste with the spices and onions, then add chopped tomatoes, chili flakes, salt, and black pepper, cooking for another 5 minutes while stirring occasionally to prevent burning.

Pour in the coconut milk and stir to blend, allowing it to simmer for 5 minutes.

Incorporate the canned lentils and chickpeas into the skillet, stirring until they are well integrated with all the other components.

Cover (optional) and let it simmer for 10-15 minutes, or until the curry thickens to your preferred consistency. Taste and adjust seasonings as needed.

Just before removing the curry from the heat, add some chopped cilantro and lime juice; stir to combine and then take it off the heat. Serve and enjoy!

How to store

Lentil chickpea curry, if stored correctly, will last in the refrigerator for up to 3 days in a sealed container. It can also be frozen for up to 3 months.

Can I prepare this curry in an instant pot

Absolutely. Complete steps 1-3 of the recipe as mentioned above, then add the coconut milk, lentils, and chickpeas and cook on high pressure for 5 minutes, followed by a natural release for 5 minutes.