One pot lentil chickpea curry recipe
This vegan chickpea and lentil curry recipe is full of amazing flavor. Easy one pot meal. Great for a weeknight dinner and full of healthy fiber and protein. Tender lentils and garbanzo beans simmer in a creamy, perfectly seasoned sauce made with coconut milk, tomatoes and aromatic spices.
❤️ Why you'll love this recipe
- It's full of healthy fiber, vitamins and minerals and high in protein thanks to the chickpeas and lentils.
- It's an easy one pot weeknight meal to make when you're tired.
- It's gluten free, vegan and dairy free.
This tasty vegan curry is full of easy to find, simple ingredients and pantry staples.
- Canned chickpeas - You can also make your own if you'd like. Using canned chickpeas just makes this recipe easier
- Dry green lentils or brown lentils - Don't worry about cooking these before hand, they will cook in the curry.
- Onion - I prefer red onion for more flavor but yellow onion also works.
- Vegetable stock or vegetable broth
- Fresh Garlic - Mince it up or use a garlic press.
- Fresh Ginger - I love using a fine grater to make sure the ginger is minced thin enough and you don't get chunks.
- Spices - I love using a blend of spices like ground cumin, ground coriander, turmeric, garam masala and curry powder. Add some cayenne pepper, red pepper flakes, or chili powder if you love a bit of heat.
- Tomatoes - Canned diced tomatoes or crushed tomatoes work well. You can also dice up fresh tomatoes.
- Coconut milk - Full fat tastes the best, you can also use lite.
🥥 Substitutions & variations
- Coconut milk - If you don't want to use coconut milk, you can also add in unsweetened and plain vegan yogurt. But don't add this in until after it's done cooking. Add about a cup. And you will need two cups of water to cook instead of one. You can also use low-fat coconut milk instead of full-fat coconut milk to reduce the fat amount.
- You can also use extra creamy, plain oat milk - about a cup and a half, or make your own cashew cream.
- If you'd like to add some heat, feel free to add in cayenne pepper or red chili flakes.
- Add in some more nutrition with a handful or two of baby spinach at the end.
- Feel free to add in any vegetables that you love. Cauliflower, potatoes and bell peppers would all go well in this dish.
👩🍳 Recipe tips
Let the onions cook until golden brown. This will take about 10 minutes and give the curry an amazing depth of flavor.
Always bloom the spices in oil before adding any liquid. This brings out the flavor of the spices. This should only take 30 seconds and you do this step right after you sauté the onions and before adding any of the other ingredients.
If you want to cut down on cooking time even more, use a can or two of cooked lentil. Make sure to drain them.
- Sauté - Heat up a large pot with the oil on medium heat. Add in your diced onions and cook until they're translucent. Add the ginger, garlic and sauté for 5 minutes. Add all of the spices and cook for 30 seconds, stirring the whole time.
- Simmer - Add the dry lentils, chickpeas, water, coconut milk and salt. Cover and bring to a simmer. Simmer (with the lid still on) for 25-30 minutes, or until the lentils are soft and cooked.
- Garnish - After the curry is cooked, turn the heat off and add the lemon juice and fresh cilantro. Serve over rice.
Make sure to scroll to the recipe card for full step-by-step instructions.
Serve with some vegan naan bread, brown rice, basmati rice or other Indian bread like chapati. Top with fresh cilantros, lime juice and chopped red onions for a boost of flavor.
This easy curry will last in an airtight container in the fridge for about 5-7 days.
You can also freeze this for about 3-5 months. Just thaw before cooking.
Absolutely! Just sauté the onions, garlic, ginger and spices first on medium heat. Then add the rest of the ingredients. When it's time to cook, add the lid, set it to seal and cook on high pressure for 8 minutes. Let it slow release for 5 minutes. Instant pot directions are included in the recipe card.
Yes, red lentils would taste great in this recipe. It will change the texture and flavor of the curry a little bit but it will still be delicious.
Yes! Once cooked, this chickpea lentil curry freezes very well. Just let it thaw in the fridge overnight and then reheat on the stove or in a microwave, or pop it in your instant pot for one minute.
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Easy chickpea lentil curry with coconut milk
- 1 tablespoon oil
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated or finely chopped)
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric
- 1 teaspoon garam masala (or curry powder)
- 1 teaspoon salt
- 14 ounces diced tomatoes (one can)
- 14 ounces full fat coconut milk (one can)
- 1 cup vegetable broth (or water)
- 1 cup dry green or brown lentils
- 14 ounces canned chickpeas (drained and rinsed)
- 1 tablespoon lemon juice
- fresh cilantro
- Heat up a large pot with the oil on medium heat. Add in your diced onions and cook until they're translucent. Add the ginger, garlic and sauté for 5 minutes. Add all of the spices and cook for 30 seconds, stirring the whole time.1 tablespoon oil, 1 medium onion, 4 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon coriander powder, ¼ teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon fresh ginger
- Add the dry lentils, chickpeas, vegetable broth, coconut milk and salt. Cover and bring to a simmer. Simmer (with the lid still on) for 25-30 minutes, or until the lentils are soft and cooked.1 teaspoon salt, 14 ounces diced tomatoes, 14 ounces full fat coconut milk, 1 cup vegetable broth, 1 cup dry green or brown lentils, 14 ounces canned chickpeas
- After the curry is cooked, turn the heat off and add the lemon juice and fresh cilantro. Serve over rice.1 tablespoon lemon juice, fresh cilantro
Instant pot directions
- Set the instant pot to saute mode. Add the oil. Add in your diced onions and cook until they're translucent. Add the ginger, garlic and sauté for another five minutes. Add all of the spices and cook for 30 seconds, stirring the whole time.1 tablespoon oil, 1 medium onion, 4 cloves garlic, 1 teaspoon fresh ginger, 1 teaspoon ground cumin, 1 teaspoon coriander powder, ¼ teaspoon turmeric, 1 teaspoon garam masala
- Add the dry lentils, chickpeas, vegetable broth, coconut milk and salt. Cover and seal. Cook on high pressure for 8 minutes. Let it slow release for 5 minutes.14 ounces full fat coconut milk, 1 cup vegetable broth, 1 cup dry green or brown lentils, 14 ounces canned chickpeas, 1 teaspoon salt
- Add in the lemon juice and fresh cilantro and serve over rice.1 tablespoon lemon juice, fresh cilantro
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.